Recipe Ingredients
- 1 (10-ounce) package fresh ramen noodles
- 2 teaspoons sesame oil
- 2 tablespoons white miso paste
- 1 (1/2-inch) knob ginger, peeled and minced
- 2 cloves garlic
- 3 1/2 cups low-sodium vegetable broth
- 1/2 cup plain soy milk or plain oat milk
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 ounce dried shiitake mushrooms
- Kosher salt, to taste
- 1/2 cup frozen corn kernels, thawed
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced on a bias
- Toasted sesame seeds, for garnish
- 2 sheets nori, cut into thin strips
Recipe Directions
- Cook ramen noodles according to package directions. Drain and set aside.
- Heat oil in a large saucepan over medium heat. Add miso, ginger and garlic, and cook, stirring often, until fragrant, about 30 seconds. Stir in broth, milk, soy sauce, mirin and mushrooms. Simmer, over medium-low heat, until flavors develop, about 10 minutes. Season with salt, to taste.
- Add noodles, and cook until fully heated through, about 1 minute. Divide between 2 bowls and top evenly with corn, eggs and green onions. Garnish with sesame seeds and nori. Serve and enjoy.
