Vegetarian Miso Ramen
Monday, August 5, 2019
Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes.
Ingredients
1⁄2 tbsp sesame oil or other cooking oil
1 clove garlic
2 tsp ginger
4 cups vegetable broth
1 tbsp tamari
2 eggs
200 g ramen noodles or 2 packages instant ramen, noodles only
1⁄2 cup shredded kale
6 shitake mushrooms sliced (or cremini mushrooms sliced)
2 tbsp miso paste
1 green onion sliced
Instructions
Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
Full instructions recipe visit: https://loveandgoodstuff.com
Ingredients
1⁄2 tbsp sesame oil or other cooking oil
1 clove garlic
2 tsp ginger
4 cups vegetable broth
1 tbsp tamari
2 eggs
200 g ramen noodles or 2 packages instant ramen, noodles only
1⁄2 cup shredded kale
6 shitake mushrooms sliced (or cremini mushrooms sliced)
2 tbsp miso paste
1 green onion sliced
Instructions
Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
Full instructions recipe visit: https://loveandgoodstuff.com