Vegetarian Miso Soup
We’ve been on a soup kick over here lately. For whatever reason, I’m not big on meat in soup (I’m not really big on meat in general, but especially in soup) so I was looking for different kinds of vegetarian soups and came across this ramen recipe. I’d never made ramen before and was pretty sure it was going to turn out bland or not very good, but to my surprise it was delicious!
Ingredients
1⁄2 Tablespoon sesame oil (or other cooking oil)
1 clove garlic
2 teaspoon ginger
4 cups vegetable stock
1 tablespoon soy sauce
2 eggs
7 oz ramen noodles (or 2 packages instant ramen, noodles only)
1⁄2 cup shredded kale
6 shiitake mushrooms ( sliced (or cremini mushrooms sliced))
2 tablespoons miso paste
1 green onion (sliced)
Instructions
Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and sauté the ginger and garlic for a minute or two before adding the vegetable stock and soy sauce.
When the pot of water has boiled, add the eggs one at a time using a spoon to slowly lower them into the water. Cook for 6 ½ minutes for the perfect jammy egg. Remove from the pot using a spoon and place into a bath of cold water and ice to stop the cooking process.
While the eggs are cooking, add the sliced mushrooms and kale to the broth pot. Cook for 3-4 minutes.
While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water you used to cook the eggs. The directions on my package were to cook for 2 ½ minutes. Strain the noodles from the water and place into large soup bowls.
Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
Ladle the broth over the noodles then top with the cooked vegetables, a sliced egg, and garnish with green onion.
