Ramen Noodle Soup

Ingredients

• 11 tablespoon olive oil(13.5g)
• 20.33 cup carrots, chopped(40g)
• 30.33 cup mushrooms(25g)
• 40.5 cup baby spinach(15g)
• 50.33 cup white onion(40g)
• 61 tablespoon fresh minced garlic(8g)
• 70.5 cup green onion(25g)
• 82 cup chicken stock(480g)
• 92 packet (3 oz.) instant ramen noodles(170g)
• 102 tablespoon light soy sauce(30g)
• 111 tablespoon oyster sauce(18g)
• 120.5 teaspoon salt(3g)
• 130.25 teaspoon black pepper(0.5g)
• 140.5 cup milk(120g)
• 150.5 cup mozzarella cheese(56g)
• 161 teaspoon lemon juice(5g)

Instructions

1. 1Heat olive oil in a pot over medium heat.
2. 2Add minced garlic, chopped carrots, mushrooms, baby spinach, and white onion. Sauté for 1 minute.
3. 3Add light soy sauce and oyster sauce. Stir to combine.
4. 4Pour in chicken stock and bring to a simmer.
5. 5Taste the broth and adjust salt and pepper as needed. Add lemon juice.
6. 6Simmer for 2-3 minutes.
7. 7Add instant ramen noodles and milk. Simmer until noodles are cooked, about 3 minutes.
8. 8Stir in mozzarella cheese until melted.
9. 9Garnish with green onions. Serve hot.