Name: Vegetable Miso Ramen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 8 cups vegetable broth; 4 tablespoons white miso paste; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1-inch piece ginger, grated; 12 oz dried ramen noodles; 2 cups shiitake mushrooms, sliced; 2 carrots, julienned; 1 bok choy, chopped; 1 cup corn kernels (fresh or frozen); 4 green onions, sliced diagonally; 4 soft-boiled eggs, halved (optional); 1 sheet nori, cut into strips

Instructions

Prepare the broth

In a large pot, bring vegetable broth to a simmer. Add grated ginger and minced garlic. Let it simmer for 10 minutes to infuse the flavors.
Create the miso mixture

In a small bowl, whisk the miso paste with 1/2 cup of the hot broth until smooth. Add this mixture back to the pot along with soy sauce and sesame oil. Keep the broth at a gentle simmer.
Cook the vegetables

Add sliced shiitake mushrooms and julienned carrots to the broth. Simmer for 5 minutes until vegetables begin to soften. Then add the bok choy and corn, cooking for another 3 minutes.
Prepare the noodles

In a separate pot, cook the ramen noodles according to package instructions until al dente, usually 2-3 minutes. Drain and rinse briefly with cold water to stop the cooking process.
Assemble the ramen bowls

Divide the cooked noodles among four large bowls. Ladle the hot broth with vegetables over the noodles. Top each bowl with green onions, nori strips, and half a soft-boiled egg if using.
Serve immediately

Serve the ramen while hot, providing chopsticks and soup spoons. Allow diners to mix the ingredients before eating to distribute all the flavors.

Vegetable Miso Ramen

Ingredients

Instructions

Nutritional Information