"For the nights where you’re craving comfort food, but you’re low on time and energy, this super quick and easy miso ramen is the answer!"
Weeknight Miso Ramen
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Serves or Makes: 4
Recipe Card
ingredients
- 6 cups low sodium vegetable broth
- 2 cups Water
- 1/4 cup light sweet miso
- 3 tablespoons soy sauce, or tamari
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1 inch fresh ginger, grated or finely minced
- 1 sheet Nori, crumpled (optional)
- 4 squares Dried ramen noodles (340g total)
- 1/2 cup Enoki mushrooms, split into sections
- 4 eggs, hard or soft boiled
- Sliced radishes, for serving
- Snap peas, for serving
- Sliced green onions, for serving
- Cilantro, for serving
Method
Step 1
In a large pot combine veggie broth, water, miso, 3 tablespoons soy sauce, rice vinegar, red pepper flakes, ginger, garlic, and crumpled up nori (if using). Bring to a boil and then turn down heat to a light simmer and simmer for 15 minutes.
Step 2
At the 15 minute mark, taste the soup and if it needs slightly more salt or flavour, add 1 more tablespoon of soy sauce. Add dried noodles and simmer for 5 minutes (or less, depending on the brand of noodles!). Turn heat off and using tongs, remove noodles and place into serving bowls.
Step 3
Add the enoki mushrooms to the still-hot-soup for 1 minute. The residual heat will cook them enough.
Step 4
Ladle broth over the noodles that are in the bowls and add a section of enoki mushrooms to each bowl. Top with sliced radishes, green onions, snap peas, cilantro, sesame seeds, and boiled eggs. Enjoy!