Fall is finally here, which means SOUP WEATHER! One of my favorite things to make this time of year is always ramen. It truly is the ultimate comfort food, especially when you load up that bowl with veggies, meats, and eggs.
For so many years I avoided ramen all together, and that’s because many of the brands on the market are made with low quality ingredients, and are just not healthy (and no one wants to feel bloated and uncomfortable from eating a bowl of soup).
Last year, I discovered Mike’s Mighty Good Ramen. They are all organic and made with better-for-you ingredients…and DELICIOUS. For me, the best part is that my boys are obsessed with the individual serving cups – they don’t like sharing. They also have a lot of fun adding their own toppings. I’ve learned that involving children in the process always makes for a smoother dinner experience; trust me!
Today I wanted to share one of my favorite ramen combinations – loads of mixed mushrooms, a soft boiled egg, and a spicy scallion sauce. My mouth is watering again just writing this, so you know what I will be making myself for lunch tomorrow. Here’s how to make this!