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Ramen Soup




Source of Recipe


Bernice


List of Ingredients




Vegetarian Ramen Soup


2 - 3 oz packages dry ramen noodles
4 cups boiling water
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1/2 cup red pepper, cut into 2 inch strips
2 teaspoons minced ginger
1 teaspoon minced garlic
1 cup shiitake mushrooms
1 baby bok choy, sliced on the bias
1 cup halved snow peas
1 teaspoon red pepper flakes
4 cups vegetable stock
1/4 cup chopped cilantro
1/4 cup chopped scallion
additional soy sauce
additional sesame oil

Recipe




Cook the dry ramen noodles in the boiling water for 3 minutes.

Drain them, then toss them with the 2 tablespoons soy sauce & 1 tablespoon sesame oil.

Set the noodles aside.

Saute the red pepper strips, ginger & garlic in the olive oil for 2 minutes over medium heat.

Add the mushrooms, bok choy, snow peas, red pepper flakes to the red pepper mixture & cook for 90 seconds.

Add the vegetable stock.

Simmer over medium heat for 5 minutes.

Stir in the ramen noodles & bring to a boil.

Cook for 2 minutes more.

Sprinkle the mixture with the chopped cilantro & chopped scallion.

Serve with additional soy sauce, additional sesame oil, a spoon & chopsticks.

Serves 4