Why call for takeout when you can make a quick, delicious, and healthy ramen noodle bowl at home? This rapid-fire recipe is ready to enjoy in just 15 minutes, and can be customized with whatever vegetables you have on hand. Miso is a fermented food, and provides healthy probiotics that boost your digestion and keep your immune system healthy. Just be sure not to boil it, or you’ll loose those healthy benefits.
Total Time: 15 minutes
- 4 cups vegetable stock
- 2 eggs
- 2 tablespoons sesame oil, divided
- 1 handful fresh spinach
- 1 cup sliced mushrooms
- 1 cup sliced snap peas
- ½ cup frozen or fresh corn kernels
- 1 package ramen noodles (the refrigerated quick cooking kind if possible)
- 2 tablespoons white miso paste
- 1-2 tablespoons soy sauce or tamari, to taste
- Sesame seeds, to serve
- In a large pot, add the vegetable broth and eggs, and bring up to a boil. Turn off the heat, cover, and let sit for 8 minutes. Remove the eggs and set aside. While this cooks, prep the other ingredients.
- In a skillet, heat a splash of the sesame oil, and cook the spinach over medium until wilted. Remove and set aside. In the same pan, cook the mushrooms, then the snap peas until tender.
- Bring the broth up to a boil, add the noodles, and cook 1-2 minutes until tender. Off the heat, add the miso paste and stir until incorporated.
- Divide the broth and noodles between two large bowls. Add the corn (the heat from the broth will cook it), and remaining vegetables. Slice the eggs in half, and add to the broth. Stir in soy sauce, to taste, and garnish with sesame seeds. Enjoy!