Creado con IA
Spicy Miso Veggie Ramen
30 min 165 kcal por ración Media
Ingredientes
4 Raciones
- whole wheat ramen noodles200 g
- vegetable broth1000 ml
- white miso paste2 tbsp
- bok choy100 g
- corn kernels80 g
- shiitake mushrooms100 g
- extra-firm tofu100 g
- chili oil1 tbsp
- soy sauce1 tbsp
- garlic clove, minced1 clove
- ginger, grated1 tsp
Preparación
- 1
Bring the vegetable broth to a gentle simmer in a large pot over medium heat.
- 2
Add the minced garlic and grated ginger to the broth and simmer for 2 minutes to infuse the flavors.
- 3
Stir in the white miso paste and soy sauce until fully dissolved.
- 4
Add the shiitake mushrooms and cook for 3-4 minutes until they begin to soften.
- 5
Add the bok choy and corn kernels, and simmer for another 2-3 minutes.
- 6
Meanwhile, cook the whole wheat ramen noodles according to package instructions. Drain and set aside.
- 7
Cut the extra-firm tofu into cubes. Heat the chili oil in a non-stick pan over medium-high heat and pan-fry the tofu cubes until golden on all sides, about 3-4 minutes.
- 8
To assemble, divide the cooked noodles between serving bowls. Ladle the hot miso broth and vegetables over the noodles.
- 9
