Ingredients

• 1 tablespoon sesame oil
• 3 teaspoons ginger, grated
• 4 teaspoons garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons mirin or rice wine vinegar
• 4 cups vegetable stock 
• 1/2 cup fresh shiitake mushrooms
• 2 eggs
• 1 cup baby spinach
• 2 (3 oz) packs dried ramen noodles
• hot sauce, to taste (optional)
• 1/2 cup green onions/scallions, sliced
• 1 cup carrots, shredded
• sesame seeds (optional, for topping)

This recipe is best made with our premium Smart Organic Multi-cooker -

Directions

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Transfer to vitaclay pot.
2. Add the stock and all ingredients in your clay pot. Set on Stew or fast to cook for 30 minutes.
3. Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
4. Add the spinach in soup and cook for about a minute, until just wilted. 
5. Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
6. Divide the soup into 2 large bowls.
7. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.