Miso Ramen Bowl
Miso Ramen Bowl serves: 2 servings (about 3 1/4 cups per serving)
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
- 2 garlic cloves, minced
- 4 cups (960 ml) low-sodium mushroom or vegetable broth, divided
- 1 Tbsp + 2 tsp white miso paste
- 1 Tbsp wakame flakes or shredded nori (optional)
- 1 cup (63 g) snow peas or snap peas
- 1 cup (134 g) chopped asparagus (about 12 stalks)
- 2/3 cup (48 g) sliced crimini or button mushrooms
- 4 oz (113 g) firm tofu, cut into 1/4-inch cubes
- 1/2 cup (67 g) frozen peas
- Additional white miso paste or salt, to taste (optional)
- 6 oz (170 g) gluten-free ramen noodles or spaghetti, or thin rice noodles
- 1 tsp toasted sesame oil (optional)
- 1/2 cup (43 g) sprouts (of your choice) or baby greens
- 2 green onions, thinly sliced
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium saucepan over medium heat, place garlic and 1/4 cup (60 ml) broth. Bring to a gentle simmer and cook until aromatic, about 2 minutes.
- Meanwhile, bring a pot of water to boil for the ramen noodles.
- Whisk the miso paste into the broth and garlic mixture, mixing until smooth and add remaining 3 3/4 cups (900 ml) broth. Cover and bring to a boil.
- Add wakame or nori (if using), snow peas or snap peas, asparagus, mushrooms and tofu. Cook for 3–5 minutes, until the vegetables are tender and bright green.
- Add frozen peas and cook just until thawed, a minute or less. Turn off the heat.
- Taste the broth for richness and saltiness. If more miso is desired, remove 1/2 cup (120 ml) broth and, in a small bowl, whisk in additional miso. Alternatively, add optional salt directly to the broth mixture.
- Add the ramen noodles to the boiling water and cook according to package directions. Drain thoroughly and toss with oil (if using).
- Divide the noodles between two bowls, and ladle the soup with vegetables over each bowl Top with equal amounts of sprouts and green onions before serving.
Notes:
Storage tip: Leftovers will not store well since the noodles will absorb too much liquid. However, to prepare in advance, make the broth and vegetables but don’t cook the noodles. Cool and store in an airtight container in the refrigerator until ready to eat. This will keep for up to 5 days. To serve, cook the noodles, drain and add to warmed soup and eat right away.
Simplify this recipe: Replace fresh vegetables with an assortment of frozen vegetables. Simply toss into the broth and cook until warmed through.
Make it soy-free: Replace the white miso paste with chickpea miso paste, and replace the tofu with 1/2 cup (82 g) cooked chickpeas.
Nutrition Information Per Serving:
517 calories, 6.5 g total fat, 1.2 g saturated fat, 2.6 g polyunsaturated fat, 1.4 g monounsaturated fat, 0 mg cholesterol, 912 mg sodium, 792 mg potassium, 94.9 g total carbohydrates, 9.2 g fiber, 8.9 g sugar, 23.1 g protein, 26% calcium, 27% iron
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