Mushroom Miso Ramen | Willy Street Co-op

Ingredients

• 4 cups low sodium vegetable broth
• 4 small dried shiitake mushrooms
• 1 inch piece fresh ginger, sliced
• 4 large eggs
• 1 cup shredded daikon radish
• 1 large carrot, chopped
• 5 ounces fresh shiitake mushrooms, stems removed, sliced
• 1 tablespoon tamari
• 1 1/2 cups thinly sliced cabbage
• 10 ounces dry ramen noodles
• 2 tablespoons red miso
• 1 cup warm water
• 2 small scallions, sliced
• Sriracha sauce (optional)
• Kimchi (optional)