Hearty Vegetarian Ramen with Savory Broth and Fresh Toppings

1.In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

2.Add the sliced shiitake mushrooms and carrots to the pot, cooking for about 5 minutes until they begin to soften.

3.Pour in the vegetable broth and water, bringing the mixture to a gentle boil.

4.Stir in the soy sauce and miso paste, mixing well until the miso is fully dissolved.

5.Add the ramen noodles to the pot and cook according to package instructions, usually about 4-5 minutes, until tender.

6.Once the noodles are cooked, add the baby spinach and bean sprouts, cooking for an additional 1-2 minutes until the spinach is wilted.

7.Taste the broth and adjust seasoning if necessary, adding more soy sauce or miso if desired.

8.Ladle the ramen into bowls, topping each with chopped green onions, sesame seeds, nori strips, and a drizzle of chili oil if you like it spicy.