Miso ramen



This soup is made with yummy @panierdufermier produce. I air-fried the shiitake mushrooms with a bit of avocado oil.


Ingredients

Makes 2 portions.

1 1/2 cups frozen ramen noodles (dry or fresh also works well)

1 bok choy (cut in half)

1 carrot (julienned)

1 cup shiitake mushrooms

1 bunch green onions (sliced thinly)

1 cup microgreens

1 cup edamame

2 tablespoons toasted sesame seeds

2 eggs (soft boiled or hard-boiled, cut in halves)

2 tablespoons fried onions

Broth

6 cups organic chicken broth

2 garlic cloves (finely chopped)

3 tablespoons freshly grated ginger

3 tablespoons brown miso

White pepper (to taste)

Organic tamari sauce (to taste)

Sesame oil (drizzle)

Avocado oil (drizzle)


Method

Clean and pat dry the mushrooms. Coat with a bit of avocado oil and air-fry for 10 min at 400 F. Set aside.

In a large pot, sautée the garlic at medium heat with avocado oil for 1 minute. Add the miso paste and fresh ginger. Mix well and add the broth. Add the white pepper and bring to a boil. Reduce heat and let simmer for 20 minutes. Add the ramen and bok-choy. Cook for 5 minutes.

Serve in large bowls and add all the toppings. Drizzle sesame oil and tamari sauce to taste. Enjoy!



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