Miso Mushroom And Spinach Ramen Recipe

About this recipe

A comforting bowl of miso-infused ramen featuring tender mushrooms, fresh spinach, and homemade broth. Perfect for a satisfying and healthy dinner.

Ingredients

• - Yutaka White Miso Paste
• 30G Shiitake Mushrooms, 30G
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 142G Gluten-Free Somen Fine Rice Noodles, 142G
• 160 Ml Cj Bibigo Sesame Oil
• - Potts Vegetable Stock Can
• - Ginger - 100g
• 100 G Jumbo Garlic 100g

Instructions

1. 1. Wash and slice the shiitake mushrooms into thin pieces for even cooking.
2. 2. Peel and grate the ginger, and finely mince the garlic for the broth.
3. 3. Heat sesame oil in a large pot and sauté the garlic and ginger for 1-2 minutes.
4. 4. Add the sliced mushrooms to the pot and cook until they soften, about 5 minutes.
5. 5. Stir in the miso paste and low-sodium soy sauce, mixing well with the mushrooms.
6. 6. Pour in the vegetable broth and bring the mixture to a gentle boil.
7. 7. Add the rice noodles to the pot and cook according to package instructions, about 4-5 minutes.
8. 8. Toss in the baby spinach and stir until wilted, about 1-2 minutes.
9. 9. Slice the green onions thinly and use them as garnish for the ramen.
10. 10. Serve the ramen hot in bowls, ensuring an even distribution of noodles and vegetables.