Miso Broth Ramen - cooking recipe

Ingredients

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)

Preparation

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.
Cook noodles according to package directions. Drain and keep warm.
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.