We’ve been missing walking up to our favourite Ramen place so I made us some Miso Ramen tonight. This recipe is super quick and easy and fills you with all of the warmth a good bowl of noodles should.
You Will Need:
- 1 tsp sesame oil + 1 tsp cooking oil (I use coconut)
- 1 clove garlic finely chopped
- 2 tsp ginger finely chopped
- 6 cups of vegetable broth
- 1 Tblsp Soy Sauce
- 200 g ramen noodles or 2 packages instant ramen noodles
- 1 cup of chopped kale
- 5 Shitake mushrooms sliced (or cremini mushrooms)
- 2 tbsp of miso paste
- 1 green onion sliced
- bean sprouts (as many as you like)
* We don’t eat eggs but you can add a couple of boiled eggs like they do at most ramen restaurants. I’ve used kale today because there was no bok choy at the grocery store when I shopped.
- Place a pot on the burner over medium heat. Add the sesame and coconut oil and sautee the ginger and garlic for a minute or two before adding the vegetable stock and soy sauce.
Add the sliced mushrooms and kale to the pot. Cook for 3-4 minutes.
- Mix in the Miso paste followed by the ramen noodles. The noodles cook fairly quickly (in about 5 minutes). A couple of minutes into cooking the noodles, add the bean sprouts.
- As soon as the noodles are al-dente, pull the pot off the burner and top with green onions.
Serve immediately sprinkled with sesame seeds. If you like spice, then do like my husband and top with hot sauce and enjoy!