By: Jodi Jordan
1T Olive Oil
2 – 3 cloves garlic minced
1 small knob ginger peeled & minced
2T curry (more/less depending on your spice preference)
1T soy sauce
14oz can coconut milk
32oz vegetable broth
1/4c Tahini, Peanut butter, or other nut butter
2 cups broccoli
10oz Ramen Noodles
3 – 4 soft boiled eggs*
Heat olive oil in large pot on medium high heat until shimmering, add garlic & ginger and saute until fragrant 1 – 3 minutes. Add the Curry and stir for 30 seconds to 1 minute, careful not to burn. Whisk in the soy sauce, coconut milk, vegetable broth and tahini. Bring to a boil, reduce to simmer for 10 minutes**. Bring back to a boil, add the broccoli & mushrooms and cook for 2 – 3 minutes. Add in ramen noodles and cook according to package directions. Usually for 3 minutes. Remove from heat and add garnishes.
*Soft Boiled Egg Cooking Instructions
Bring enough water to cover your eggs to a boil. Carefully add your eggs to the boiling water, preferably with a ladel or large spoon. Cover. Boil for 6 minutes. Remove the eggs and place in an ice bath or under running water. Peel and serve.
** You can simmer the broth for as long as you need to, or turn off heat and let sit until you are ready to reheat and add vegetables.