Miso Broth Ramen
- Ready In:
- 30mins
- Ingredients:
- 15
- 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
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!