Instructions

• Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat until the oil shimmers.
• Add the 2 sliced green onions, 1 cup loosely packed sliced flat-leaf kale, and 1/2 cup sliced shiitake mushrooms. Sauté, stirring occasionally, until the vegetables just begin to soften, about 2–3 minutes.
• Add 3/4 teaspoon ginger powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon chili garlic sauce. Stir quickly to combine and cook about 30 seconds to bloom the spices.
• Pour in 2–3 cups vegetable stock (use 2 cups for a thicker broth or 3 cups for more soup). Increase heat and bring the mixture to a boil.
• Open the packet of ramen noodles and discard the seasoning packet if there is one. Add the noodles to the boiling stock and break them into smaller pieces with tongs or a spoon so they fit and cook evenly.
• Cook the noodles, stirring occasionally, until tender, about 2–4 minutes depending on the noodle packet.
• Remove the skillet from the heat, transfer the ramen, vegetables, and broth to a large bowl, and drizzle with optional sriracha to taste.