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This delicious bowl of goodness is made with a green tea broth, noodles and a rainbow of toppings.
Brew 2 cups of Dragonfly Pure Green Mountain tea as per instructions on the box.
Heat 1 tsp of oil in a medium-sized saucepan over medium-low heat. Add the sliced garlic and grated ginger, and sauté for around 2 minutes, or until the garlic has softened. Stir to keep the garlic from burning.
Add the shredded carrots and mushrooms. Sauté for another 2-3 minutes, or until the mushrooms have started to turn golden brown.
Add the green tea, rice vinegar, and soy sauce to the saucepan. Stir and bring to a low simmer (just enough to warm the tea.)
Meanwhile, prepare your noodles as per their instruction. Drain the noodles, run them under cool water, and add to your bowl.
Optional: To make a perfectly soft-boiled egg, place an egg in a small saucepan with just enough water to cover it. Bring the water to a boil and let the egg boil for 4-5 minutes. Remove from the heat and immerse the egg in cold water to stop the cooking process. When the egg is cool enough to handle, peel it, slice it, and place it on top of your Ramen bowl.
With a large ladle, spoon the broth and veggies over the cooked Ramen noodles. Add your desired garnishes, and enjoy!