Miso Ginger Ramen
35 min448 kcal each
A comforting miso broth with fresh ginger, noodles, tofu, mushrooms, spinach and a soft egg.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 2 servings- Dried ramen noodles100 g
- Miso paste60 g
- Eggs2 piece
- Firm tofu200 g
- Mushrooms100 g
- Baby spinach100 g
- Fresh ginger15 g
- Spring onions3 piece
- Sesame oil1 tsp
- Water1 l
Method
Prep 15 min · cook 20 min- Simmer the water with the sliced ginger and mushrooms for 8 minutes.
- Soft-boil the eggs for 6.5 minutes, cool in cold water and peel.
- Cook the noodles separately according to the packet, then drain.
- Take the broth off the heat and whisk in the miso. Boiling it dulls the flavour.
- Add the cubed tofu and spinach to warm through.
- Divide the noodles between bowls, ladle the broth over, and top with the halved eggs, spring onions and sesame oil.
Nutrition
per servingCal
448
Protein
29g
Carbs
54g
Fat
14g
Of 5.7g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 3.2g is saturated.
