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Recipe Summary

active:
30 mins
total:
35 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the ramen noodles according to package directions. Toss the noodles with the sesame oil and divide among 4 bowls; set aside.

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  • Combine the miso, ginger root, 1 1/2 Tbs. toasted sesame seeds, and garlic in a food processor and pulse to finely chop. Add 3 Tbs. of the vegetable broth and pulse to create a thick, textured paste.

  • Transfer the paste to a large pot and cook over medium heat until most of the liquid is cooked off and the mixture begins to brown slightly, 2 to 3 minutes. Add the remaining vegetable broth and bring to a gentle simmer; cook 10 minutes.

  • Meanwhile heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, 4 minutes. Toss and cook about 3 minutes more, or until the mushrooms are golden brown and have released most of their liquid.

  • Pour the broth over the noodles. Top each bowl with a hard-boiled egg half, tofu, mushrooms, green onions, and sesame seeds.

Nutrition Facts

463 calories; total fat 22g; saturated fat 6g; polyunsaturated fat 4g; monounsaturated fat 3g; cholesterol 93mg; sodium 980mg; potassium 172mg; carbohydrates 44g; fiber 6g; sugar 8g; protein 20g; trans fatty acid 0g; vitamin a 172RE; vitamin a 1457IU; vitamin c 2mg; calcium 127mg; iron 4mg.
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