Easy Miso Ramen with Garlic and Ginger
Ingredients
- 1 1/2 Tbsp minced fresh ginger
- 2 packed Tbsp minced garlic
- 8 cups low-sodium vegetable broth
- 3 Tbsp white miso paste
- 4 Tbsp low-sodium soy sauce
- Salt and pepper to taste
- 1/2 cup chopped shallots or green onions
- 12 oz ramen noodles
- 3 Tbsp toasted sesame seed oil
- 1 pack tofu
- Vegetables of your choice (e.g., purple cauliflower, cabbage, broccoli, onion)
Preparation
Add about 1/2 cup of the broth to a large pot over medium heat with the ginger and garlic. Simmer for about 5 minutes or until they are soft.
While ginger and garlic cook add another 1/2 cup of the broth to a small bowl with the miso. Use a whisk or fork to mix together well until it is all smooth and dissolved to avoid chunks.
Add the remaining broth to the pot, the miso/broth mix, shallots, veggies of your choice, tofu, soy sauce, salt and pepper. Stir well and bring back to a simmer for about 5 minutes until the veggies are softened.
Add the ramen noodles and toasted sesame seed oil and cook for about 3-4 minutes (or as instructed on the box). Stir noodles around to prevent from clumping together. Taste and add more salt/pepper/soy sauce if desired. Remove from the heat and let sit a few minutes before serving.
Serve and top with fresh green onions, cilantro, lime and chili powder.
