Vegetarian Ramen Soup

Fresh vegetables - mushrooms, carrots

2 tablespoons canola oil

2 cups vegetable broth

3 tablespoons soy sauce

1 package ramen noodles

1/2 to 1 teaspoon Chinese chili oil or sesame chili oil

Green onions, thinly sliced, for garnishing

Soft boiled egg

Heat the canola oil in a large pot over medium heat. Add the mushrooms and carrots and cook until they become soft, about 3-5 minutes. Add the vegetable broth and raise the heat to high.

When the vegetable broth comes to a boil, add the soy sauce and the sesame chili oil or the Chinese chili oil. Add salt, to taste. Finally, add the noodles and continue cooking until the noodles become soft, about 5 minutes. Serve in bowls and garnish with the green onions and soft boiled egg.

Jennifer Jevons