An authentic bowl of ramen, the classic Japanese soup, requires a flavourful homemade stock. This quick version hits the spot by mixing miso (fermented soybean) paste with store-bought vegetable broth. You'll find fresh ramen noodles in the refrigerated Asian section of your grocery store, but you can also use rice stick vermicelli (about 1/3 inch/ 3 mm wide).
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium-high heat; cook garlic until fragrant, 2 minutes. Add broth and 3 cups water; bring to boil. Add mushrooms; reduce heat and simmer for 5 minutes. Stir in miso paste and soy sauce.Meanwhile, in pot of boiling water, cook noodles according to package directions; drain and divide among 4 large soup bowls. Top each with 2 egg halves. Ladle soup over top. Sprinkle with green onions and seaweed.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 1110 mg
- Sugars 6 g
- Protein 15 g
- Calories 284.0
- Total fat 9 g
- Potassium 287 mg
- Cholesterol 222 mg
- Saturated fat 3 g
- Total carbohydrate 39 g
%RDI
- Iron 16.0
- Folate 22.0
- Calcium 6.0
- Vitamin A 17.0
- Vitamin C 7.0
