Mouth Watering Miso Ramen

Miso Ramen with Vegetables and Eggs:

Makes 3 - 4 servings

Ingredients:

6 or 8 eggs

3 servings sweet potato vermicelli noodles (or noodles of your choice (i.e. udon, etc.)

8 cups of water

3 cups of thinly chopped vegetables (carrots, onions, bell peppers, broccoli, mushrooms, spinach, etc.)

1/4 cup of miso paste

2 tablespoon of soy sauce

2 tablespoon of sesame oil

Optional:

Tofu, Seaweed,

Toppings: Sriracha, Furikake, more soy sauce or sesame oil

Preparing the Sweet Potato Vermicelli Noodles:

1. Boil the noodles for about 8 - 11 minutes, or until they are soft and pliable.

2. Drain the noodles and rinse them in cold water to remove any excess starch.

3. Cut the noodles into shorter strands if desired, and set them aside until ready to use.

Preparing Soft-Boiled Eggs:

1. Bring a pot of water to a rolling boil over high heat.

2. Lower the heat to medium and gently lower the eggs into the water using a slotted spoon.

3. Cook the eggs for 6 1/2 minutes for a soft-boiled egg with a slightly runny yolk, or 7-8 minutes for a firmer yolk.

4. When the eggs are done, use the slotted spoon to transfer them to a bowl of ice water.

5. Let the eggs cool in the ice water for about 1 minute to stop the cooking process and make them easier to peel.

6. Gently tap the eggs on a hard surface to crack the shell, then peel the shell off carefully.

7. Set aside to place in the soup.

Making the Final Vegetable Miso soup:

Ingredients:

8 cups of water

3 cups of chopped vegetables (carrots, onions, mushrooms, etc.)

1/4 cup of miso paste

2 tablespoon of soy sauce

2 tablespoon of sesame oil

Optional: Tofu or seaweed for added flavor and nutrition

Toppings: Sriracha, Furikake, more soy sauce or sesame oil

Instructions:

1. In a pot, bring 8 cups of water to a boil over high heat.

2. Add 3 cups of chopped vegetables and reduce heat to medium.

3. Let the vegetables simmer for about 5-10 minutes, or until they are tender but still slightly firm.

4. In a separate bowl, mix 1/4 cup of miso paste with 1/2 cup of some of the hot vegetable water until the paste is dissolved.

5. Take the pot off the heat and add the miso mixture to the pot of vegetables, along with 2 tablespoons of soy sauce and 2 tablespoons of sesame oil.

(Do not add miso while water is boiling, or the temperature can be too high and kill off the bacteria in the miso that is beneficial for your gut!)

1. Stir for 2 minutes and combine all the flavors.

2. Add in the cooked noodles and stir a bit more.

3. If desired, add tofu or seaweed to the soup for added flavor and nutrition.

4. Plate some soup and add the soft boiled eggs, cut in halves, on top.

5. Additionally top with Sriracha, Furikake, and more soy sauce or sesame oil if you desire!

6. Serve hot and enjoy!

Thank you for following along, and I hope you love this dish as much as I do! :)

xo,

Carolyn