Spicy Vegetarian Ramen Recipe

Name: Spicy Vegetarian Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp sesame oil; 4 cloves of garlic, minced; 3 tsp ginger root, grated; 2 cartons CAMPBELL’S® Ready to Use Vegetable Broth; 1 cup of water; 1 cup dried shiitake mushrooms; 2 packages Ramen noodles; 1 cup carrots, shredded; 2 cups kale, chopped; 2 medium-boiled eggs, peeled and halved; 4 green onions, thinly sliced; 2 sheets of dry seaweed (nori), cut into matchstick thin strips; 1 cup bamboo shoots; 1/4 cup white vinegar; 1 sriracha hot chili sauce (optional)

Ingredients

2 tbsp sesame oil
4 cloves of garlic, minced
3 tsp ginger root, grated
2 cartons CAMPBELL’S® Ready to Use Vegetable Broth
1 cup of water
1 cup dried shiitake mushrooms
2 packages Ramen noodles
1 cup carrots, shredded
2 cups kale, chopped
2 medium-boiled eggs, peeled and halved
4 green onions, thinly sliced
2 sheets of dry seaweed (nori), cut into matchstick thin strips
1 cup bamboo shoots
1/4 cup white vinegar
1 sriracha hot chili sauce (optional)

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

In a large skillet,heat the sesame oil over medium-low heat.
Add the garlic and ginger.
Fry,while stirring,for approximately 2 minutes or until soft.
Add the CAMPBELL'S® Ready to Use Vegetable Broth and the water.
Reduce heat to low to simmer the soup mixture.
Add the mushrooms and simmer for approximately 10 minutes or until the mushrooms have softened.
Add the ramen noodles into the hot liquid and simmer for an additional 3-5 minutes or until the noodles have softened.
Add the shredded carrot and chopped kale,and stir to combine.
Remove from heat.
To serve,ladle the soup evenly into four bowls and garnish each portion with an egg half,green onion,seaweed and bamboo shoots.