February 16th, 2016
Chef Matt Dean Pettit for Campbell Canada
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 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 (see below for garnish instructions), green onion, seaweed and bamboo shoots.
Garnish Directions: Add vinegar to boiling water in pot with enough water to submerge the eggs 1 inch below the surface and cook for about 7 minutes.
310 Calories, 15 g fat, 1160 mg sodium, 35 g carbohydrate, 4 g fibre, 9 g protein, 8% daily value calcium