Ramen broth can be made many different ways, but to keep mine vegetarian-friendly I like to make a vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms. To add more depth and that “umami” flavour, I also added a bit of soy/tamari sauce and miso paste. Finishing this bowl with a creamy runny boiled egg and lots of spice, which makes this soup my kind of deliciousness.

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Vegetarian Noodle Soup

Course Soup

Ingredients

• 2 eggs
• 1 garlic clove
• 1 tbsp ginger
• 1 tbsp sesame oil
• 4 cups low sodium vegetable broth
• 3 tbsp tamari
• 1 tbsp miso paste
• 1 tbsp rice vinegar
• 4 Cremini mushrooms sliced
• 1 sweet red pepper sliced
• 2 green onions sliced
• 4 cups bok Choy chopped
• 16 ounces rice noodles cooked
• 2 radishes shaved
• Sambal oelek

Instructions

• Boil eggs for 5 minutes and peel when slightly cooled. Set aside.
• Mince garlic clove and ginger.
• Heat sesame oil over medium heat in a saucepan.
• Add the garlic and ginger and sauté until fragrant, stirring constantly.
• Add the broth and bring to a simmer.
• Stir in tamari, miso and rice vinegar.
• Place the mushrooms in the broth and cook for 3 minutes.
• Add peppers, green onion and greens and cook for a minute.
• To serve, place noodles in a bowl and top with broth, vegetables and soft-boiled egg.
• Garnish with radishes and garlic chili sauce.