Mushroom Miso Ramen
Total Time:45 minutes
A ramen bowl is a warming and hearty meal in itself, and so easy to customize to your own taste
- 4 cups low sodium vegetable broth
- 4 small dried shiitake mushrooms
- 1 inch piece fresh ginger, sliced
- 4 large eggs
- 1 cup shredded daikon radish
- 1 large carrot, chopped
- 5 ounces fresh shiitake mushrooms, stems removed, sliced
- 1 tablespoon tamari
- 1 1/2 cups thinly sliced cabbage
- 10 ounces dry ramen noodles
- 2 tablespoons red miso
- 1 cup warm water
- 2 small scallions, sliced
- Sriracha sauce (optional)
- Kimchi (optional)
- In a large pot, combine the stock, dried mushrooms and ginger and bring to a boil over high heat. Reduce to low and simmer, covered, for at least 10 minutes.
- Use a slotted spoon or wire basket strainer to remove the mushrooms and ginger, and discard. While the stock simmers, place the eggs in a pot of cold water, and bring to a boil. Remove from the heat and let stand for 10 minutes for a soft yolk, or 14 minutes for a hard yolk. Drain and rinse with cold water, and peel as soon as they are cool enough to handle.
- Add the daikon, carrot and shiitakes to the simmering stock. Cook for about 2 minutes, just to soften the veggies. Add tamari, salt, sliced cabbage and ramen, return to a boil, and cook for 4 minutes or until the noodles are done. Whisk the miso into a cup of warm water, then whisk into the simmering soup.
- Serve in in four large, wide bowls. Halve the boiled eggs lengthwise and float two halves in each bowl of ramen. Season with Sriracha and kimchi, if you prefer.
Tips & Notes
Use leftover baked marinated tofu or extra-firm tofu cubes instead of the eggs; add spring peas (with or without the pod); or substitute fresh spinach for the cabbage.
8 g. fat, 210 mg. cholesterol, 1680 mg. sodium, 64 g. carbohydrate, 7 g. fiber, 19 g. protein