Vegetarian Green Curry Ramen Recipe

0 Bring a small pot of water for the eggs to a boil. 
1 While water is coming to a boil, place a large heavy-bottomed pot or wok, heat cooking oil over medium heat. 
2 When oil is hot, add shiitake mushrooms and cook until deep golden brown, 5 to 7 minutes. Add soy sauce and garlic continue cooking until mushrooms absorb all of the soy sauce. Set aside.
3 To heated pot, add 2 Tablespoons of coconut milk (use the extra creamy, top part from the can) and green curry paste. Saute until fragrant, about 2 minutes. 
4 Add in vegetable stock, remaining coconut milk, brown sugar, and fish sauce. Bring to a simmer. 
5 When broth is simmering, stir in ramen noodles. Simmer until ramen is just tender (check the package for recommended time; don’t overcook).
6 Meanwhile, return to the pot for the eggs and reduce to a low simmer. Gently lower eggs into simmering water. Simmer for 7 minutes if eggs are at room temperature and 8 minutes if eggs have been refrigerated. (Be sure to set a timer right after you add the eggs to the water so they don’t overcook.)
7 Remove ramen from heat and stir in spinach and edamame until spinach wilts. 
8 Divide ramen and broth between large serving bowls. Top each bowl with mushrooms. 
9 Peel eggs and slice in half. Arrange eggs on top of ramen. Serve with green onions, sesame seeds, and Sriracha.