Easy Miso Ramen (Ramen Noodles)
Adulting is when you no longer eat, Maruchan... too bad we will never be adults! Try this recipe to boost your "adulting" skills.
Equipment
- Pot
- Stove
Ingredients
- 4 cups water (Have 3 cups on the side to add as needed)
- 3 tbsp red miso
- 3 tbsp avocado oil
- 1 tsp sea salt (add slowly and taste - optional)
- 4 crisps seaweed (optional)
- 1 cup carrots sliced (rough julienne cut)
- 2/3 cup onion (Julienne cut)
- 4 servings Rice Ramen
Spinach Topping
- 5 cups Spinach (or more, you know how raw spinach cooks..)
- 1/2 tsp garlic powder
- 1 tbsp avocado oil
Instructions
- Cut onions and carrots as noted above. Use your fingers to crush sea weed into a small bowl.
- Bring the water to a boil, add red miso, and carrots. Cover and let boil for 10-15 minutes (until carrots slightly soften). Stir occasionally.
- Add onions, 2 tbsp of oil and all other spices to the water, including sea weed. Stir. Let simmer for 2 minutes.
- Add ramen. Simmer for 5 minutes with top on.
- While ramen simmers, add spinch to a pan and place heat on medium with 1 tbsp oil and garlic. Cover.
- Flip ramen and simmer for another 5 minutes.
- Flip spinach until softened. Turn heat off.
- Separate ramen with a soup spoon if it has not separated itself. Let simmer for another 5 minutes if still stiff.
- Once noodles are separsted add extra water until the ramen broth is your preferred consistency.
- Add salt (optional). Then turn off and let sit for 5 minutes. Add a sprinkle of sea salt as needed.
- Top with spinach and serve.
Notes
Per Serving Nutrition Facts: Calories 285, Fat 12.4 g, cholesterol 0mg , Sodium 1,158 mg, Carbs 35.3 g, Fiber 5.4 g, Protein 6.6 g, Ca 41.2%, Iron 7.5%, Potassium 415mg, Vitamin A 175%
As with any soup this one contains a high level of sodium. I recommend you increase water intake on days you eat any soup, and avoid any other high salt foods that day. To avoid high salt in this meal consider removing the salt and reducing the miso to 2 tbsp in the recipe.