Quick and Creamy Ramen Miso w/@HealthNutNutrition Pop Kitchen

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium than traditional miso.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a protein-rich alternative.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lighter option.

Add toasted sesame oil and minced garlic to a medium-sized pot and sauté for a couple of minutes.

Add shiitake mushrooms to the pot and sauté everything together for another couple of minutes.

If the mixture is getting dry, add a splash of chicken bone broth.

Add white rice vinegar, Tamari, garlic chili sauce, and water to the pot, then stir everything together.

Set a timer for cooking.

In a second pot, bring water to a boil for cooking bok choy and noodles.

Mix white miso paste with Almond Breeze almond milk in a bowl to create a miso milk.

Add bok choy to the boiling water and blanch, then set aside.

Using the same boiling water, add ramen noodles and cook for a couple of minutes.

During the last minute of cooking the noodles, add the miso milk and frozen corn to the pot and mix.

Transfer the cooked ramen noodles into a bowl, then add broth, bok choy, green onion, and top with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens