Dinner for 2

Miso Ramen

Name: Miso Ramen
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 tbsp sesame oil; 3 cloves garlic; 1 tsp grated fresh ginger; 1 cup sliced mushrooms; 4 cups low-sodium chicken or vegetable broth; 3 1/2 tbsp white miso paste; 1 tsp soy sauce; 1 1/2 tbsp mirin (optional); 1 tbsp chili paste (optional); 2 servings ramen noodles; 2 cups baby spinach or bok choy; 1/2 cup corn kernels; 2 green onions; 2 soft-boiled eggs (optional); sesame seeds for garnish (optional); nori sheets for garnish (optional); chili oil for serving (optional)

This ramen combines mushrooms, noodles, greens, corn, and miso broth in one warm, savory bowl.

$2.74per serving $$

35 minstart to table

2servings

Japanese Vegetarian Dairy-free Budget Lunches Dinners Cold-weather comfort Winter

Ingredients

1 tbsp sesame oil
3 cloves garlic
1 tsp grated fresh ginger
1 cup sliced mushrooms
4 cups low-sodium chicken or vegetable broth
3 1/2 tbsp white miso paste
1 tsp soy sauce
1 1/2 tbsp mirin (optional)
1 tbsp chili paste (optional)
2 servings ramen noodles
2 cups baby spinach or bok choy
1/2 cup corn kernels
2 green onions
2 soft-boiled eggs (optional)
sesame seeds for garnish (optional)
nori sheets for garnish (optional)
chili oil for serving (optional)

Steps

Boil the eggs in water for 10 minutes, cool them, and peel them.
Heat sesame oil in a 4-quart pot over medium heat, then cook garlic, ginger, and mushrooms for 4 minutes.
Whisk in broth, miso, soy sauce, mirin, and chili paste, then simmer for 8 minutes.
Add ramen noodles and corn, and cook for 3 to 4 minutes until tender.
Stir in spinach or bok choy for 1 minute, then divide the soup between bowls and top with eggs and green onions.