Spicy mushroom ragù
Step 1/3
- ⅓ cup soy sauce
- ¼ cup ketchup
- 1 tsp garlic powder
- 1 tbsp ginger
- 1 tbsp lemon juice
- ½ tsp salt
- 1 tbsp Sriracha
Boil 3 cups of water, then reduce heat to a slow bubble. Add broth ingredients and mix well. Taste and adjust ratios.
Step 2/3
- 2 instant ramen noodles
In a large pot, boil water and cook ramen to package specifications. Drain, rinse, and divide equally into two bowls.
Step 3/3
- vegetables of choice
- cilantro (optional)
Pour broth over noodles in even proportion. Top with vegetables of your choice, and garnish with fresh chopped cilantro. Serve hot.
