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

Canadian Living - Quick & Easy - - VEGETARIAN -

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.

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