Courtesy of Gary & Reid Hooge


Courtesy of

INGREDIENTS: 2 tablespoons olive oil 1 (3.5 oz) package of shiitake mushrooms, sliced


Heat the olive oil in a large pot over medium high heat. Add the onions and mushrooms, cooking until softened and the mushrooms have darkened. Add the broth, and bring to a gentle simmer. Sample the broth, adding salt to taste. Add the noodles to the broth. Cook until just before al dente (2-3 minutes). Once the noodles have cooked, remove and add to a bowl or storage container. This will prevent the noodles from overcooking and becoming mushy. Add the protein, carrots, and green onions to the broth. Dole out noodles and eggs to each bowl. Top with the hot broth, protein and veggies. Add nori, soy sauce, chilies, sriracha or hot sauce if desired.

1/2 yellow onion, diced 10 cups vegetable broth salt to taste


2 packages ramen noodles (2 standard servings) 4 soft boiled eggs, cut in half (boil for 7 minutes, then add to ice water, peel) 2 cups beef, chicken, pork or tofu 1/2 cup shredded carrots 1/4 cup chopped green onions 1/2 cup sliced nori sheets Soy sauce, chilies, sriracha, hot sauce for serving (optional)





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