Quick Ramen Miso Bowl for Lunch (when I work from home)

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.

In a medium pot, add the vegetable broth and seaweed. Warm on medium-high heat until you reach a gentle boil.

Once it starts to boil, remove the seaweed (discard) and leave the broth in the pot.

Add the sliced mushrooms and soy sauce to the broth, cover and keep on a very gentle boil for about 5 minutes (or until the mushrooms are tender).

While the mushrooms are cooking, in a medium bowl, combine the miso paste and about 1/4-1/2 cup of water. Whisk until there are almost no clumps anymore.

Remove the pot from the heat, add the miso mixture to the broth and stir.

Cook the ramen noodles following the packaging instructions (keep them al dente!). Drain and divide the noodles in between 2 medium-large serving bowls.

Add the warm miso broth on top of the noodles, then garnish with the toppings of your choice. Serve right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens