Spicy Miso Ramen Soup
Making broth from scratch can be time-consuming, but we have some tricks to achieve a tasty broth in just half an hour.
Makes
Serving size
Ingredients
2 tablespoons sunflower oil
1 ½ cups shiitake mushrooms, fresh or 3 ounces dried, sliced thinly
2 garlic cloves, minced
2 cups cabbage, thinly sliced, plus 5 whole leaves
4 cups vegetable broth (low sodium)
2 cups water
6 ounces linguini pasta
1 tablespoon white miso (used Miso Master®, organic, for nutrient analysis)
2 tablespoons nutritional yeast (used Red Star® for nutrient analysis)
½ tablespoon sriracha sauce
1 cup soybeans, thawed
2 teaspoons Furikake seasoning
OPTIONAL:
4 soft boiled eggs (not included in the nutrient analysis)
Instructions
- Heat the sunflower oil in a large skillet. Sauté the mushrooms for about 5 minutes.
- Add garlic and 2 cups cabbage to the mushrooms and sauté for another 2 minutes while stirring.
- Heat the vegetable broth in a large pot until it comes to a boil.
- Add the sautéed vegetables. Simmer about 5 minutes.
- Cook the linguini according to package directions in a separate pot, while the broth is simmering. Drain and set aside.
- Season the broth with the miso, nutritional yeast and sriracha sauce. Simmer 5 minutes more.
- Serve in individual bowls, layering a whole slice of cabbage on the side of each bowl, followed by noodles, then broth, soybeans and Furikake seasoning.
- Optional: Add a soft-boiled egg into each bowl for added protein and non-vegan option.
Cooking Tip
If you use dried shiitakes, reconstitute in the vegetable broth. Then remove with a slotted spoon, slice and sauté per directions above. The Shiitake will deepen the flavor of the broth.
Recipe Contributed by FamilyCook Productions
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