Ramen is one of my daughter’s favorite thing to eat. I guess it’s the millennial comfort food thats perfect for exam pressure or maybe its the meaty salty broth with noodles when you need something quick and cozy.
As a conscious mom I always read the list of ingredients on the back of the container and honestly I feel nobody needs half the crap in those containers. So I came up with a clean ingredient ramen that is flavorful, recognizable healthy ingredients and taste just as good. Hope you give it a try and enjoy my healthy ramen. Don’t forget to add the chili sauce to amp the flavors, its the best.
Miso Tahini Ramen with Vegetables, SERVES 4
INGREDIENTS
- 2 cups snap peas thinly sliced
- 4 cups shredded kale or baby spinach, organic preferred
- 8-10 oz mixed mushrooms, roughly torn
- 1 cup shredded carrot, about 1 medium
- 1 small shallots, thinly sliced
- 1 cup sliced organic tofu or other protein, optional, I didn’t have this time
- 1 tablespoon low sodium soy sauce use more or less, to taste
- 1 portion per person ramen noodles( this soup is for 4)
- 2 tablespoons any neutral oil
- 1 teaspoon sesame oil
- BROTH
- 1/4 cup tahini, organic preferred
- 3-4 dried shiitake mushrooms (optional, but recommended)
- 3 scallions, chopped
- 3 tablespoons white miso paste, low sodium
- 2 tablespoons homemade chili paste or store bought
- 2-3 fat slices fresh ginger,
- 2 cloves garlic, sliced or chopped
- 4 cups low sodium vegetable broth
- 2 tablespoons rice vinegar
- GARNISHES
- fresh cilantro, chopped
- chili sauce
- hard boiled eggs, for serving, optional, leave out if vegan
- green onions, sesame seeds
INSTRUCTIONS
- In a large soup pot, combine the veggie broth, scallions, vinegar, dried mushrooms (if using), ginger, and garlic. Bring it to a boil and drop to a simmer for 15-20 minutes. Remove and discard the mushrooms, fish out the scallions and ginger. You can also strain the broth. Whisk in the tahini and miso. (Miso is fermented so I don’t boil it). Keep warm.
- Heat a frying pan or wok. Add 1/4 of the oil, flash stir fry the snap peas for one minute. Set aside. Next add another tablespoon oil and stir fry the mushroom till the mushroom are charred and slightly golden. Do the same with kale and shallots set aside. Heat the sesame oil and cook the noodles, add the soy sauce and cook further till the noodles are crisp for 1-2 minutes.
- Divide the kale into four bowls. Ladle the soup into bowls and top with the crispy mushrooms, snap peas, carrots, green onions, noodles, garnish with your choice of garnishes and don’t forget the chili sauce. Enjoy!
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