Weekend Recipe: Homemade Ramen

• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 2 tablespoons garlic, minced
• 3 teaspoons ginger paste
• 1 tablespoon rice vinegar
• 1 package sliced mushrooms
• 1 can corn 
• 2 jalapeños, sliced without seeds
• 8 cups vegetable stock
• 2 tablespoons soy sauce 
• 1 tablespoon white miso
• 2 cups spinach
• 8 ounces dried ramen noodles
• Green onions, sliced (optional)
• Poached egg (optional)

1. Heat vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, jalapeños and ginger; stirring frequently, for about 5 minutes.
3. Add rice wine vinegar and cook for another minute, stirring, until cooked off.
4. Add the mushrooms, vegetable stock, corn and soy sauce. Bring to a boil, then reduce to a simmer and allow to cook, stirring occasionally, for at least one hour. Remove from the heat.
5. Add white miso and stir to combine.
6. Add spinach and stir until wilted.
7. Add the cooked ramen noodles and stir to combine.
8. Spoon ramen into bowls and top with poached egg and sliced green onions, if desired.

Enjoy!