Ingredients

• 1 tablespoon sesame oil
  
• 3 teaspoons grated ginger
  
• 4 teaspoons grated garlic
  
• 4 cups broth (chicken or vegetable both work)
  
• 4 cups water
  
• 1 ounce dried shiitake mushrooms
  
• 2 packages instant ramen (use only the noodles)
  
• 1/2 cup chopped scallions or chives
  
• 2 cups chopped kale (or spinach)
  
• 1 cup shredded carrots (or sub another veggie like bok choy)
  
• Sriracha, to taste
  
• Crunchy golden panko crumbs for topping (see notes below)

Instructions

1. Warm the sesame oil in a large skillet over medium-low heat. Add the ginger and garlic, cooking for about 2 minutes until they soften and become fragrant.
2. Pour in the broth and water. Bring everything to a gentle simmer, then add the dried mushrooms. Let the mixture bubble lightly for about 10 minutes, or until the mushrooms are tender and the broth has developed good flavor.
3. Drop in the ramen noodles and cook for about 5 minutes, just until they loosen and soften. Stir in the scallions.
4. Take the pan off the heat and fold in the kale and carrots. Finish each bowl with crunchy panko (see below), and if you like, a soft-boiled egg. Add chili oil, hot sauce, sesame oil, soy sauce, or a pinch of salt to suit your taste.

• Heat a few tablespoons of oil in a skillet set over medium heat.
• Add the panko and stir for up to a minute—sometimes less—until the crumbs turn golden.
• Transfer to paper towels to drain.
• Alternatively, toss the panko with a little oil and toast it in the oven until crisp.