Miso Broth Ramen

Japanese-style noodle bars are popping up everywhere these days, but you can enjoy them at home easily enough! It's quite simple, and it just might help you sleep! The miso and egg are excellent sources of tryptophan (you know, the thing in turkey that makes you drowsy), and the complex carbs in the noodles help your brain convert tryptophan to the hormones serotonin and melatonin, which help regulate sleep. The miso broth base can be kept in the fridge for up to four days. Simmer and add the vegetables and noodles whenever you crave a soothing snack!

• Ready In: 30 mins
• Serves: 4

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. 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. Cook noodles according to package directions. Drain and keep warm.
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.