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)
In a large pot, combine the stock, dried mushrooms and ginger and bring to a boil over high heat. Reduce to low and simmer, covered, for at least 10 minutes.
Use a slotted spoon or wire basket strainer to remove the mushrooms and ginger, and discard. While the stock simmers, place the eggs in a pot of cold water, and bring to a boil. Remove from the heat and let stand for 10 minutes for a soft yolk, or 14 minutes for a hard yolk. Drain and rinse with cold water, and peel as soon as they are cool enough to handle.
Add the daikon, carrot and shiitakes to the simmering stock. Cook for about 2 minutes, just to soften the veggies. Add tamari, salt, sliced cabbage and ramen, return to a boil, and cook for 4 minutes or until the noodles are done. Whisk the miso into a cup of warm water, then whisk into the simmering soup.
Serve in in four large, wide bowls. Halve the boiled eggs lengthwise and float two halves in each bowl of ramen. Season with Sriracha and kimchi, if you prefer.
Tips: A ramen bowl is a warming and hearty meal in itself, and so easy to customize to your own taste. Use leftover baked marinated tofu or extra-firm tofu cubes instead of the eggs; add spring peas (with or without the pod); or substitute fresh spinach for the cabbage.