Autumn Vegetable Ramen

Instructions

1. 1
   Bring dashi broth to simmer in a large pot with ginger and garlic for 5 minutes.
2. 2
   Add sliced mushrooms and julienned carrots, simmer for 5 minutes until softened.
3. 3
   Stir in soy sauce and mirin to taste.
4. 4
   In a separate pot, cook ramen noodles according to package directions, drain well.
5. 5
   Add fresh spinach to the broth and cook for 1-2 minutes until wilted.
6. 6
   Divide noodles between two bowls and ladle hot broth with vegetables over top.
7. 7
   Drizzle with sesame oil and garnish with green onions and sesame seeds.