| Curated Just for You | Test Kitchen Approved |
Yields: 6 (1 cup) servings) | Prep Time: 5 Minutes | Total Time: 10 Minutes
1 tbsp sesame oil
3 tsp grated ginger
4 tsp grated garlic
4 cup broth (I used chicken, but vegetable would also work)
4 cups water
1 oz dried shiitake mushrooms
2 packages instant ramen (noodles only!)
1/2 cup chopped scallions or chives
2 cup chopped kale
1 cups shredded carrots
Sriracha to taste
crunchy golden panko crumbs for topping (see notes)
Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste. Enjoy!
Recipe adapted from Pinch of Yum