Mushroom Ramen

INGREDIENTS

12 ounces mushrooms

 1” piece of ginger

 1 bunch of spring onions

 2 lg carrots julienned

 4 garlic cloves

 Olive oil

Diamond Crystal Salt Co.^™ Kosher Salt

 2 tbsp reduced-salt soy sauce

 4 cups organic vegetable stock

 4 large free-range eggs

 16oz ramen noodles or other noodle

 4-8 baby bok choy

 Nori strips (optional)

 1 pkg extra firm tofu, cut into 1” squares, sautéed (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees. Slice the mushrooms and place in a large roasting tray. Peel and slice the ginger, trim and slice the spring onions, reserving the green tops. Add carrots, mushrooms, ginger, garlic and scallions to the roasting tray, mix with 1 tbsp olive oil and a pinch of salt and pepper, toss. Roast for 30 mins.
2. Remove the tray from the oven, add the soy sauce and 3/4 cup of the hot stock, scraping all the sticky bits up from the bottom of the tray. Transfer everything to a large saucepan with the remaining stock and simmer on low heat.
3. Boil the eggs in a large pan of boiling water for 6 mins. Remove the eggs using a slotted spoon and cool slightly under running water. Peel the eggs and cut in half. Cook the noodles in the egg water to pack instructions, then remove to serving bowls with tongs. Blanch the bok choy for 1 min in the noodle water, drain and slice in half lengthways.
4. Add 2 egg halves and bok choy to each bowl., tofu if using Ladle over the broth. Scatter over the reserved spring onion tops, nori and sesame seeds.