Vegetable Miso Ramen
6 oz of ramen noodles (the packs I get come in 3.1oz and I use two packs for two people)
1 carrot chopped
¼ head of cabbage shredded
4oz mushrooms sliced
1-2 handfuls of baby spinach
1 tbsp. of shoyu or soy sauce or tamari
2 cups of vegetable broth
1 ½-2 tbsp. of miso paste (use more or less depending on taste)
2 green onions
Sriracha sauce to taste
Cook ramen noodles according to directions on the package. For the kind that I use you boil the noodles for four minutes.
Start by sautéing carrots first in a pan over medium heat* adding a small amount of water or broth as necessary. Cook for about 5 minutes or until carrots begin to soften. Next add in the cabbage along with the shoyu and cook another 2 minutes. Add in mushroom and cook until soft. Add spinach last and cook about 2 minutes or until wilted. Set mixture aside.
Place broth in a saucepan and heat until just boiling. Remove from heat and add miso paste in stirring to dissolve.
Place drained noodles into bowls and cover with 1-cup broth each. Top with sautéed vegetables and green onions. Add additional shoyu and sriracha to taste.
*I do not use oil to sauté in this recipe because I do not like my ramen oily, but feel free to sauté in oil if you prefer.
Serves 2 people.