Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 garlic clove minced
- 1 egg
- 2 teaspoons sesame oil
- 4 cups vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 medium daikon radish blade c, noodles trimmed
- 1/2 yellow onion thinly sliced
- 2 scallions, diced white and green parts separated
- 1 inch piece of ginger peeled and minced
- 1 large portobello mushroom caps ribs scooped out, sliced into 1/2†thick strips
- 3 cups chopped curly kale
- sesame seeds to garnish
- hot sauce to garnish
- Carbohydrate 7.2917 g
- Cholesterol 0 mg
- Fat 4.5215 g
- Fiber 0.143500000238419 g
- Protein 1.5668 g
- Saturated Fat 0.641875 g
- Serving Size 1 1 Serving (490g)
- Sodium 1882.095 mg
- Sugar 7.14819999976158 g
- Trans Fat 0.204185 g
- Calories 74 calories
Place the egg in a small saucepot and cover with water. Cover the pot, place over high heat and bring to a boil. Once boiling, remove from heat and let sit (still covered) for 7 minutes. Then, rinse with cold water until able to be handled and peel. Slice in half.Meanwhile, place a large skillet over medium-high heat and add in the oil. Once oil is shimmering, add the white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the stock and soy sauce, cover and bring to the boil. Add the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms are softened. Then, add the daikon noodles and kale and let cook for 5-7 more minutes or until noodles are softened and kale wilts.Divide the soup into two bowls. Garnish with green scallions, sesame seeds and hot sauce. Top with half of the egg per bowl.
