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Vegetarian ramen soup

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An easy ramen recipe that can use pretty much anything you have in your fridge from veggies to eggs to leftover meat.


  • 1 tablespoon vegetable oil
  • 3 green onions, sliced
  • 1 carrot, sliced thin on the diagonal
  • 1/4 cup mushrooms, chopped
  • 1 cup water
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 package of ramen noodles
  • ½ cup shredded Napa cabbage
  • fresh basil or cilantro, chopped
  • teaspoon of Sriracha
  • soft boiled egg

1. Heat vegetable oil in a medium sized saucepan over moderate heat. When the oil shimmers, add the green onion, carrot and mushrooms and cook around 5 minutes. Add the water and veggie broth and bring to a boil. Add sesame oil and soy sauce to season the broth. Add one package of ramen and cook until tender, about 2 minutes. Add the napa cabbage and remove from heat.

2. Divide broth and noodles into two big bowls. Garnish with fresh basil and Sriracha sauce. Cut egg in half and add to each bowl.




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