Description
A delicious and flavorful Black Garlic & Miso Ramen Broth Bowls recipe that combines rich umami flavors with fresh ingredients.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 tablespoons black garlic paste
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 8 ounces ramen noodles
- 1 cup baby spinach
- 1 cup sliced shiitake mushrooms
- 2 green onions, sliced
- 2 soft-boiled eggs (optional)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a large pot, combine the vegetable broth, black garlic paste, white miso paste, soy sauce, sesame oil, grated ginger, and minced garlic. Stir well to combine and bring to a simmer over medium heat.
- Once the broth is simmering, add the sliced shiitake mushrooms and let them cook for about 5 minutes until tender.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- Add the baby spinach to the broth and cook for an additional 2 minutes until wilted.
- Divide the cooked ramen noodles into bowls and ladle the hot broth with mushrooms and spinach over the noodles.
- If using, slice the soft-boiled eggs in half and place on top of the ramen.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For added protein, consider adding tofu or shredded chicken to the bowls.
- Customize the toppings with your favorite vegetables, such as corn, bok choy, or bean sprouts for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 0g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Black Garlic, Miso, Ramen, Broth, Bowls, Japanese Cuisine