MEAN GREEN RAMEN
SERVES 4 PORTIONS
2 tsp. untoasted sesame oil
2 tbsp. (16 g) grated fresh ginger
6 cloves of garlic, minced
8 cups (1.9 L) water
2 cups (475 ml) vegetable broth
1/4 cup (60 ml) soy sauce
1 tsp. dulse seaweed granules
1/4 cup (63 g) yellow miso paste
8 oz. (225 g) ramen noodles (also called chuka soba)
2 heads of baby bok choy, quartered
2 cups (142 g) broccoli florets
1 package (14 oz., or 390 g) firm tofu, cubed
3 1/2 oz. (100 g) maitake mushrooms, broken into smaller pieces
2 sheets of nori seaweed, cut into strips
1 cup (104 g) mung bean sprouts Chili-sesame oil, for drizzling (optional)
NUTRITIONAL VALUES
Calories: 653kcal
Fat: 22.2g (6.9g S.Fat)
Carbs: 80.1g
Protein: 39.4g
Sugar: 8.9g
Sodium: 4591mg
METHOD
In a large soup pot, heat the sesame oil over medium heat. Sauté the ginger and garlic for 2 minutes. Bring the water, vegetable broth, soy sauce, and dulse granules to a boil in a pot.
Cook the miso paste and ramen noodles according to package directions in a pot of boiling water. Add the bok choy, broccoli, tofu, and mushrooms to the pot for the last 2 to 3 minutes of cooking time.
Stir the soup to ensure that the miso paste is completely dissolved. Remove from the heat and divide the ramen evenly among four large soup bowls. Top each bowl with a few nori strips, 1/4 cup (26 g) mung bean sprouts, and, if using, a drizzle of chili-sesame oil. Serve immediately.
Cook the miso paste and ramen noodles according to package directions in a pot of boiling water. Add the bok choy, broccoli, tofu, and mushrooms to the pot for the last 2 to 3 minutes of cooking time.
Stir the soup to ensure that the miso paste is completely dissolved. Remove from the heat and divide the ramen evenly among four large soup bowls. Top each bowl with a few nori strips, 1/4 cup (26 g) mung bean sprouts, and, if using, a drizzle of chili-sesame oil. Serve immediately.
RECIPE NOTES
A type of seaweed is dulse. Dried granules and flakes are available in some well-stocked grocery stores and online.
