Wild Mushroom Ramen
- Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, and cook for six minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice in half.
- Heat large saucepan over medium high heat. Add vegetable oil. When oil is hot, add mushrooms, garlic and ginger. Cook until mushrooms are tender, about 3 to 5 minutes. Pour in broth and soy sauce.
- Add noodles and bok choy. Cook until noodles are al dente and bok choy is tender crisp, about 2 minutes.
- Divide noodles among bowls. Ladle in broth and top with bok choy, mushrooms and egg halves. Sprinkle with green onions, nori and sesame seeds.
Recipe Made With
CAMPBELL’S ® Ready To Use Mushroom Broth
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