Miso Broth Ramen
15 ingredients
3 steps
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons grated fresh ginger
- 3 garlic cloves, minced
- 4 cups low sodium vegetable broth
- 1 cup water
- 5 dried shiitake mushrooms
- 3 tablespoons white miso
- 1 tablespoon soy sauce, plus more for garnish
- 1/2 lb thin whole-wheat spaghetti, broken in half
- 2 large carrots, cut in matchsticks
- 8 large mushrooms, thinly sliced
- 1/2 cup frozen peas, thawed
- 4 medium-cooked eggs, halved
- 2 thinly sliced green onions (to garnish, green and light green part)
- sriracha hot sauce (optional)
Directions
-
1Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
-
2Cook noodles according to package directions. Drain and keep warm.
-
3Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with green onions, Sriracha and soy sauce, if desired.
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