| 3 | pkg(s) | yakisoba noodles |
| 3 | cup | baby spinach |
| 1 | unit | carrots |
| 3 | cup | Chicken Stock |
| 2 | tbsp | Chives |
| 4 | clove | garlic |
| 1 | tbsp | ginger, fresh |
| 1 | tbsp | Mirin |
| 1 | tbsp | sesame oil |
| 0.25 | lb | Shiitake mushrooms |
| 1.5 | tbsp | soy sauce |
| 1 | cup | vegetable stock |
| 3 | cup | water |
FOR VEGETARIANS: use veggie stock, not chicken stock in a separate pot. Be careful of sesame and soy allergies!
Grate ginger and garlic. Chop chives.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms, soy sauce, mirin and water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through.
Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes.
If there are boiled eggs, chicken, or additional ramen toppings, add those in.
Serve in a bowl.