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

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