Vegetarian Ramen Noodle Soup
An authentic bowl of ramen, the classic Japanese soup, requires a flavourful homemade stock. This quick version hits the spot by mixing miso paste with store-bought vegetable broth. If you can’t find fresh ramen noodles, substitute with rice stick vermic
HANDS-ON TIME: 30 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
In saucepan, heat oil over medium-high heat; cook garlic until fragrant, about 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. PER SERVING: about 284 cal, 15 g pro, 9 g total fat (3 g sat. fat), 39 g carb (3 g dietary fibre, 6 g sugar), 222 mg chol, 1,110 mg sodium, 287 mg potassium. % RDI: 6% calcium, 16% iron, 17% vit A, 7% vit C, 22% folate.