INGREDIENTS:
2 Minced Cloves Garlic
2 Tbsp Olive Oil
1 Tbsp Shaved Ginger
¼ Cup Dashi
3 Tbsp Soy Sauce
2 Tbsp Salt
4 Cups Vegetable or chicken broth
Enoki Mushrooms
Sriracha Sauce
Jalapeno
Carrots
Cilantro
1 Package Ramen Noodles

OPTIONAL TOPPINGS
-Toasted Seaweed: Toast on low heat with oil on stovetop
-Soft Boiled Egg (Recipe Below)
-Shredded Carrots
-Roasted Corn: Place ear of corn, coated in butter, in oven at 300 for 20 minutes
-Cilantro
-Enoki Mushrooms
-Scallions
-Jalapeno: Seeds removed, sliced thin
-Pork Belly or Pork Jowl: Cooked in advance
-Sesame Seeds
-Quick Pickle Cucumbers (Recipe Below):
1 Packet Sugar
1 English Cucumber
¼ Cup Rice Vinegar
2 Tbsp Crushed Red Pepper Flakes

BROTH
Add garlic, ginger and olive oil to a pot and stir until fragrant. Add broth, soy sauce, dashi and simmer for 8 minutes. Add in mushrooms, jalapenos, carrots and cilantro to broth to start bringing out flavor (but leave some of each to the side for topping at the end!). Season with Sriracha until desired level of spice is met. After 8 minutes of simmering, add in Ramen Noodles to broth, and continue to simmer for 4-5 minutes.

Tip: If you prefer a lighter Ramen, increase your portion of Enoki Mushrooms, and reduce the amount of noodles you are using.

QUICK PICKLE CUCUMBERS
Take a thinly sliced cucumber and marinate in ¼ cup rice vinegar, 1 packet of sugar, 2 Tbsp Salt, 2 Tbsp crushed red pepper flakes. Set to the side for 20+ minutes while the rest of the meal is prepped.

 SOFT BOILED EGG
Bring water to a boil, and reduce to a simmer. Use a ladle to insert eggs (in the shell) into the water for 4-5 minutes. Remove eggs and place in cold water until cooled. Carefully break shell and drop egg into Ramen bowl.