I love a warm, flavourful bowl of soup after a long day! I first saw something similar on pinterest for a simple bowl of Ramen, but it didn't end up being simple enough because a few of the ingredients I couldn't find. So this is a bit of an even simpler version. It's full of veggies and goodness, and you can dump on as much sriracha to spice it up to your liking. Most of the ingredients are ones you can have on hand at all times, and then you just add some fresh veggies and spinach to add the health factor. I don't know about you but around this time of year when it's nearing the end of winter, I just want to eat comfort food. Give me turkey pot pies and pizza. So this still has the comfort factor, but it's full of veggies as well, so my body is happy.
1 tablespoon coconut oil
4-5 cloves of garlic, minced
2-3 teaspoons peeled, chopped ginger
1 oz dried mushrooms
2 carrots chopped
4 cups vegetable stock.
1/2 to 1 cup water
1-2 tablespoons soy sauce
1 tablespoon miso paste
4 oz egg noodles
1 cup packed spinach
1-2 tablespoons chopped green onion
1/8 to 1/4 teaspoon red pepper flakes (optional)
1. First sauté the garlic and ginger in the coconut oil in a large pot over medium/high heat for 3-4 minutes until very fragrant. Add the stock, water, mushrooms and carrots. Reduce the heat to low/medium. Stir in the miso paste and soy sauce. I usually start with 1 tablespoon soy sauce here and I'll taste toward the end and add more if needed. Cover and let that cook for 4-5 minutes.
Uncover, turn up the heat and add in the noodles. These will cook pretty quickly, usually in 4-5 minutes. I usually set a timer for 5 minutes, once you have 2 minutes left, turn the heat down to medium and add the eggs, crack them low and close to the soup so they don't break, you're basically poaching them in the soup. Towards the end of this cook time, toss in the spinach and green onions. Taste and add more soy sauce or the red pepper flakes if you want to add some heat.
Serve immediately, and enjoy!