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Ramen Noodles Recipe

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This recipe for Ramen Noodles, by , is from The Tiemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marsha Tiemann

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp canola oil
2 tsp grated fresh ginger
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup water
5 shiitake mushrooms, dried, sliced
3 Tbsp white miso
1 Tbsp soy sauce, plus more for garnish
lb thin whole-wheat spaghetti, broken in half
2 large carrots, cut in matchsticks
8 large mushrooms, thinly sliced
cup frozen peas, thawed
4 eggs, medium-cooked & halved
2 green onions, thinly sliced for garnish (green and light green part)
Sriracha hot sauce, (optional)

Directions:
Directions:
Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
Cook noodles according to package directions. Drain and keep warm.
Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with the green onions, Sriracha and soy sauce, as desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The miso broth base can be kept in the fridge for up to four days. Simmer and add the vegetables and noodles whenever you crave a soothing snack.

 

 

 

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