Miso Broth Ramen
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)
Instructions
- 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.
- Cook noodles according to package directions. Drain and keep warm.
- 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.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).