Ramen
Prep
20m
Cook
25m
Total
45m
Steps
1
Prepare the miso broth by whisking together white miso paste, light soy sauce, honey, and vegetable oil in a bowl.
2
In a large pot, bring the vegetable stock to a simmer.
3
Add the sliced pumpkin, dried shiitake mushrooms, grated ginger, sliced carrots, and simmer until the pumpkin is tender.
4
Add the bok choy and cook for 2-3 minutes until wilted.
5
Cook the ramen noodles according to package directions.
6
To serve, ladle the broth and vegetables into bowls.
7
Add the cooked ramen noodles to each bowl.
8
Place a hard-boiled or soft-boiled egg in each bowl.
9
Pour the prepared miso broth over the noodles and vegetables.
10
Adjust seasoning with additional soy sauce or miso paste if desired.
Nutrition Facts
Per serving778 calories
Calories from
- Protein 15%
- Carbs 59%
- Fat 26%
-
Fat High 23 g 35%
-
Saturated Fat High 5 g 25%
-
Carbohydrates High 115 g 38%
-
Fiber High 8 g 32%
-
Sugar High 17 g 34%
-
Protein High 30 g 60%
-
Cholesterol High 200 mg 66%
-
Sodium High 2,300 mg 95%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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