Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
1-2 tsp avocado oil
2 garlic cloves, thinly sliced
2 tsp freshly grated ginger
1/4 cup shredded carrots
100g FreshlyGrounds oyster mushrooms, sliced or roughly chopped
2 cups Green Tea
1 tsp rice vinegar
1 Tbsp soy sauce
1 Ramen package, flavor packet discarded
1 soft-boiled egg - see notes
Shredded red cabbage
Sliced spring onions
Kamaboko (fish cakes)
Sriracha or chili oil
Prepare 2 cups of green tea as per the directions on the package and set aside. *Don't forget that if you over-steep your tea leaves, you'll end up with an unwanted bitter flavor which will make for a lousy Ramen bowl. Prepare your tea with care and only steep it for the amount of time suggested on the package.
Prepare the Ramen noodles as per the directions on the package. When done, drain the noodles, run them under cool water, and place them in a large soup bowl. Set aside.
Heat 1 tsp of oil in a medium-sized saucepan over medium-low heat. Add the sliced garlic and grated ginger, and sauté until the garlic is aromatic and tender—about 2 minutes. Stir to keep the garlic from burning.
Add the shredded carrots and mushrooms. If you need a second tsp of oil to sauté, go for it. Sauté the ingredients for another 2-3 minutes, or until the mushrooms have started to turn golden in color.
Finally, add the green tea, rice vinegar, and soy sauce to the saucepan. Stir, bring to a low simmer—just enough to warm the tea up—and remove from the heat. With a large ladle, spoon the broth and veggies over the cooked Ramen noodles. Add your desired garnishes, and enjoy!
To get the perfect soft-boiled egg, place an egg in a small saucepan with just enough water to cover the egg. Bring the water to a boil and let the egg boil for 4-5 minutes. When done, remove from the heat and immerse the egg in cold water to stop the cooking process. When the egg is cool enough to handle, peel it, slice it, and place it on top of your Ramen bowl.
Adapted from https://www.killingthyme.net