6 ounces Ramen Noodles
3.5 ounces Mushrooms
3 Green Onions
1 inch piece Fresh Ginger
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce/Tamari/Coconut Aminos
4 cups Low Sodium Vegetable Broth
Hard/Soft Boiled Egg
PREPARE YOUR VEGETABLES
Using a damp paper towel gently clean the mushrooms then cut into slices.
Chop the shallot, ginger and green onions and set aside.
GRAB YOUR SOUP POT
Add the chopped shallot, the white parts of the green onion, two slices of ginger and the chopped mushroom to a soup pot along with the rice vinegar and soy sauce.
Next, add the dry ramen noodles then top with the vegetable broth.
Bring the pot to a boil on high heat, uncovered.
Once at a boil, lower the heat to medium and allow the soup to simmer for about 4 minutes or until the noodles are fully cooked.
Taste the soup and adjust seasoning with salt or a bit more soy sauce if needed.