I love Japanese ramen. I also have tons of miso that I’ve been trying to find ways to use up. I found a recipe online, but of course, I had to adapt it to make it my own healthy version.
The miso that I have:
I also surprisingly and unexpectedly found healthy ramen at my local asian supermarket! I was so excited. They had different options to select from, such as wheat, oat, buckwheat, spinach, and tomato, were the ones that I remember. I got the buckwheat one. The main ingredients are whole wheat flour and buckwheat flour.
My final product:
(Recipe adapted from About.com)
Makes 2 servings
1 tsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
2 oz. organic sprouted extra-firm tofu, small cubes
5 oz. bean sprouts
4 oz. organic cabbage, chopped
2 oz. organic carrot, thin strips
4 cups warm filtered water
2 tsp chicken bouillon powder
1/16 tsp stevia
2 tsp organic tamari
4 Tbsp miso paste
2 ramen noodles
1/2 tsp sesame oil
Ingredient toppers (optional):
Nori toasted sheets
1 green onion, chopped
Soft-boiled organic, omega-3 egg
Heat olive oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute tofu on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet. Season with chicken bouillon powder, stevia, and tamari and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. Serve hot miso soup over the (boiled and softened) noodles, topping it off with the optional ingredients.
Which leads me to go into…HOW TO MAKE SOFT-BOIL EGG:
Bring pot of water to a boil. Put egg in and let sit for 7 minutes. Then take the egg out of the pot and run it through cold water.
I was BLOWN AWAY by this entree. It seriously tasted like good restaurant quality ramen. Definitely will become a staple! No more eating out for ramen ,now that I’ve mastered this recipe since I know that it’s all healthy ingredients that are being put in =)