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

  1. 1
    Heat 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.
  2. 2
    Cook noodles according to package directions. Drain and keep warm.
  3. 3
    Add 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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