What a great way to warm yourself up from the cold than with a hot Ramen Noodle Broth Bowl. We love Ramen noodles, it’s one of our favorites to build upon and this is our basic miso style Ramen bowl. This nutritiously tasty and satisfying dish is very easy to prepare and fun to make.
6 oz. Ramen noodles
4 cups Miso broth
2 Tbsp. tamari
1 Tbsp. toasted sesame oil
1 inch piece of fresh ginger, peeled and diced
1 bunch bok choi, remove the harder part of each stem
2 carrots, cut julienne
1 cup shredded purple cabbage
1/2 cup edamame (we used frozen)
3 bunches of beech mushrooms
Nori (seaweed) sheets (we cut our to about a 2 by 2 inch size)
small bunch of sweet pea shoots
2 scallions, diced
stir fry oil
Method of Prep:
Cook the Ramen noodles as the package advises, drain, run cold water over the noodles to stop the cooking process, and set them aside for later. You can place the noodles directly into the bowls you wish to serve them in.
Heat a small amount of stir fry oil in a wok or large pan over Med/Hi. Add in the ginger, carrots, purple cabbage and bok choi. Allow these to saute a few minutes stirring frequently. Then add in the beech mushrooms and edamame. Cover the pot and allow the veggies to steam. Continue to stir frequently and saute the veggies until they cooked, yet still al dente.
While the veggies are cooking, heat the Miso broth, sesame oil and tamari in a pot over Med heat. Stir occasionally.
Once everything is hot and ready, ladle the Miso broth mixture over the Ramen noodles in the bowl. Just until the noodles are covered.
Place a piece of the Nori (seaweed) in on top of the broth.
Add in a choice amount of veggies. Top with a bunch of sweet pea shoots, diced scallions and sprinkle sesame seeds on top.
Serving suggestion: Sriracha!!
Serve Hot, Enjoy!