Miso Broth Ramen

• 1 tablespoon canola oil
• 2 teaspoons grated fresh ginger
• 3 garlic cloves, minced
• 4 cups low sodium vegetable broth
• 1 cup water
• 5 dried shiitake mushrooms
• 3 tablespoons white miso
• 1 tablespoon soy sauce, plus more for garnish
• 1/2 lb thin whole-wheat spaghetti, broken in half
• 2 large carrots, cut in matchsticks
• 8 large mushrooms, thinly sliced
• 1/2 cup frozen peas, thawed
• 4 medium-cooked eggs, halved
• 2 thinly sliced green onions (to garnish, green and light green part)
• sriracha hot sauce (optional)

1. Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
2. Cook noodles according to package directions. Drain and keep warm.
3. Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with green onions, Sriracha and soy sauce, if desired.

canola oil, ginger, garlic, vegetable broth, water, shiitake mushrooms, white miso, soy sauce, thin, carrots, mushrooms, frozen peas, eggs, green onions, hot sauce

Taken from www.food.com/recipe/miso-broth-ramen-522832 (may not work)