Ingredients
The following ingredients have 4 Servings
- 8 cups chicken or vegetable stock, (preferably homemade, otherwise use low sodium)
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon oyster sauce
- 2 cups fresh shiitake mushrooms, (sliced)
- 2 (3-ounce packages) instant ramen, (seasoning packet discarded (see notes))
- 2 teaspoons toasted sesame oil
- 1/4 cup scallions, (sliced thin)
- optional: kosher salt to taste
Instruction
- In a large Dutch oven or saucepan, bring the stock to a simmer over medium heat. Stir in the soy sauce, vinegar, and oyster sauce. Add the mushrooms, reduce the heat to low, and simmer for 4-5 minutes. This will infuse the mushroom flavor into the broth.
- Add the ramen noodles and turn the heat up to medium. Cook until the noodles are al dente, stirring periodically, approximately 4 minutes (or according to package instructions). Stir in the sesame oil and scallions. Add salt to taste, if desired.
