- 1 tablespoon sesame oil
- 1 clove garlic
- 2 teaspoon ginger root, fresh
- 4 cup chicken broth, low-sodium
- 4 cup water
- 1 cup sliced mushrooms, brown, Italian, or Crimini
- 2 package ramen noodles
- 1/4 cup chives, fresh, chopped
- 2 cup kale
- 2 medium carrot
Heat sesame oil in a large wok over medium heat. Mince garlic and grate fresh ginger. Add to hot oil. Stir fry for 1-2 minutes, stirring continually. Carefully add broth and water. Bring to a boil, reduce heat and simmer.
Slice mushrooms (or dice if it is preferred) and simmer for 10 minutes allowing to soften.
Add noodles (do not use flavor packets) and cook until softened; 5-6 minutes. Add chopped chives and remove from heat.
Chop kale and grate carrots. Add to noodles, cover and let rest for 3-4 minutes, until kale softens. Serve warm.
Calories: 247kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Sodium: 1710mg | Fiber: 2g | Sugar: 4g