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Soup & Stew
4 servings
15 minutes
20 minutes
Chef Ashley Cunningham
2 tbs sesame oil
1 tbs olive oil
1 tbs finely chopped ginger
2 whole garlic cloves, crushed
1 cup green onion, sliced on a bias, reserve half for garnish
1 tsp crushed red pepper flakes
1 Fresno Chile or Jalapeno Pepper, sliced on a bias; reserve half for garnish
4 cups beef/chicken or vegetable broth
½ cup Melissa’s Dried Shitake Mushroom
1 ½ tbs Melissa’s Costa Azul Hot Sauce
3 tbs soy sauce
1 tsp White Miso Paste
2 tbs rice vinegar
3-4 packs Melissa’s Yakisoba Noodles, microwaved in package for 1 minute
Heat a saucepan and add oils. Sauté ginger, garlic, green onion, pepper flakes and sliced chile pepper over medium heat until fragrant. Be sure not to burn.
Add both broths, soy sauce, sriracha, miso paste, and rice vinegar to saucepan. Bring to a boil, reduce heat to medium low and simmer for 10-15 mins or until flavor is robust.
Strain broth and ladle over noodles. Garnish with your marinated egg, sliced in half, leftover green onion, sliced chile pepper, rehydrated mushrooms, a squirt of sriracha, sesame seeds and any veggies of choice. Enjoy!
