Ingredients
- 1 tablespoon Wilson’s Sesame Seed Oil
- 3 teaspoons ginger, grated
- 4 teaspoons garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar or dry white wine
- 1 teaspoon sugar
- 4 cups vegetable stock (or chicken stock)
- ½ cup fresh shiitake mushrooms
- 2 eggs
- 1 cup baby spinach
- 2 packs dried ramen noodles
- Wilson’s Peri Flavoured Oil, to taste (optional)
- ½ cup green onions/scallions, sliced
- 1 cup carrots, shredded
- Sesame Seeds (optional, for toppings)
Method:
Heat yours Wilson’s Sesame Seed Oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce, rice wine vinegar or dry white wine and sugar, and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
Add the mushrooms and simmer for another 10 minutes.
Bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some Wilson’s Peri Flavoured Oil for a bit of a bite.
Divide the soup into 2 large bowls.
Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
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