ROASTED MUSHROOM RAMEN BOWL
Ingredients
- 2 packs ramen noodles (or instant noodles)
- 1 pound cremeni mushrooms
- 3-4 cups sodium free veggie broth
- 1 tablespoon safflower oil (or grapeseed oil)
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- ¼ cup coconut aminos (or low sodium soy sauce)
- Salt and pepper to taste
- 3 cups water
- 3 large boiled eggs
- Scallions, jalapenos and cilantro for topping
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