This soup is made with yummy @panierdufermier produce. I air-fried the shiitake mushrooms with a bit of avocado oil.
Makes 2 portions.
1 1/2 cups frozen ramen noodles (dry or fresh also works well)
1 bok choy (cut in half)
1 carrot (julienned)
1 cup shiitake mushrooms
1 bunch green onions (sliced thinly)
1 cup microgreens
1 cup edamame
2 tablespoons toasted sesame seeds
2 eggs (soft boiled or hard-boiled, cut in halves)
2 tablespoons fried onions
6 cups organic chicken broth
2 garlic cloves (finely chopped)
3 tablespoons freshly grated ginger
3 tablespoons brown miso
White pepper (to taste)
Organic tamari sauce (to taste)
Sesame oil (drizzle)
Avocado oil (drizzle)
Clean and pat dry the mushrooms. Coat with a bit of avocado oil and air-fry for 10 min at 400 F. Set aside.
In a large pot, sautée the garlic at medium heat with avocado oil for 1 minute. Add the miso paste and fresh ginger. Mix well and add the broth. Add the white pepper and bring to a boil. Reduce heat and let simmer for 20 minutes. Add the ramen and bok-choy. Cook for 5 minutes.
Serve in large bowls and add all the toppings. Drizzle sesame oil and tamari sauce to taste. Enjoy!