Miso Broth Ramen

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    lb thin whole-wheat spaghetti, broken in half
  • 2
    large carrots, cut in matchsticks
  • 8
    large mushrooms, thinly sliced
  • 12
    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)
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DIRECTIONS

  • 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.
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