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In medium saucepan, boil water. Add eggs carefully using spoon so they don't crack. Cook for 12 minutes. Remove from heat and let cool. In large pot, boil water for pasta. Break pasta in half and add to water. Cook according to box. Pour out enough water to leave about 2 cups in pot with pasta. Do not drain. Return to medium heat. Add chopped garlic and ginger. Add enough bouillon to season two cups of water and stir thoroughly. Add vegetable broth and soy sauce, continue stirring. Add chopped mushroom and kale. Allow to cook until both are tender. Slice egg and add to ramen. Season with salt and pepper, add sesame seeds and serve. ENJOY!
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Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta