Ramen Noodles in Miso Broth
Submitted by:
Lori Kolodin, MPH, RD • LSKNutrition.com
• 2 tablespoons red palm oil
• 1-2 cups sliced shitake
mushrooms
• 2 large smashed garlic cloves,
plus ½ teaspoon grated garlic
• 1 (2 inch) piece ginger peeled
and thickly sliced, plus 1 teaspoon fresh ginger
• 2 tablespoons miso paste (yellow or red)
• 1 tablespoon red Thai paste
• 2 tablespoons rice vinegar
• One leek
• 2 tablespoons dehydrated wakame (seaweed)
• 1 tablespoon cane sugar
• 6 cups low sodium broth, plus 2 cups water
• 9 oz. ramen noodles
Directions
1) With medium heat add 2 tablespoons red palm oil in a
large pot. Add mushrooms, garlic, ginger, miso, red that
paste, rice vinegar, leek and stir. Cook for 5 minutes
and stir well.
2) Separately, soak dehydrated seaweed in cold water for
5 minutes. Drain and add to mushroom mixture.
3) Add broth and water to the mixture and stir well. Add
the cane sugar, cover and cook on low heat for 45-60
minutes.
4) Prepare ramen noodles according to the package.
5) Serve hot, adding noodles as desired to the broth.
ENJOY! Try eating with chopsticks and use a large napkin.