Rustic Vegetable Ramen

Recipe

8 cups water

1 TBSP sesame oil

10 cloves garlic

1 yellow onion

2 whole carrots

2 celery sticks

6 slices of ginger root

1 head of baby bock choy

6 green onions

1 handful snow peas

1- 8oz. can bamboo shoots

8 whole shiitake mushrooms

1 Jalapeno (Sliced for topping)

1 1/2 TBSP kosher salt

1/4 cup liquid aminos

5 packs of ramen noodles

Directions

In a large pot start with making your own vegetable stock. Add in 8 cups of water and then add in the garlic cloves, onion, carrots, celery, and ginger. Bring that to a boil then salt the water and add the sesame oil and the liquid aminos. Let the veggies boil for about 25-30 minutes to really flavor the water. At the end once the water has boiled and been seasoned add in all the other veggies. The baby bok choy, green onions, snow peas, bamboo shoots, shiitake mushrooms, and the ramen packs. The reason you want to add the veggies in at the last minute is so they don't overcook. The veggies used to flavor the water will be soft but they were used more so to flavor the water and if you want you can discard the broth veggies before adding in the new vegetables. Once the ramen noodles are soft remove from heat and serve. You can add chicken, pork, or seafood to this easy recipe as well. I top mine with sliced jalapeno and sriracha for hat extra added kick! Enjoy!