2 tsp Sesame Oil
1 Tbsp Olive Oil
3 Cloves Garlic, minced
1 Cup Green Onions, chopped and divided
1 Thumb Size Piece of Ginger, grated fine
1 Lb Ground Sausage
1/2 Cup Great River Maple Syrup
4 Carrots, julienned
4 Thai Chilies
1 Bunch Kale, stemmed and torn into bite sized pieces
1 Package of Mushrooms, thickly sliced
3 Tbsp Soy Sauce
Healthy squirt of Sriracha
6 Cups Miso Soup Broth
8 Cups Vegetable Broth
2 Packages of Ramen Noodles
Boiled Eggs
In a large stock pot heat sesame oil and olive oil. Add garlic, 1/2 cup green onions, and ginger. Once they are fragrant, add the ground sausage and maple syrup and cook until browned. Then add the miso broth and vegetable broth, bring it to a boil and then turn it down to a simmer. Then add the ramen noodles, stirring until they are separated. Then add carrots, thai chilies, mushrooms and sriracha. When the mushrooms are tender, remove the pot from the heat.
Garnish with boiled eggs and 1/2 cup green onions. Enjoy!