One Pot Ginger & Greens Miso Ramen

 

It’s Monday.

The Monday after the Super Bowl (so of course I stayed up way past my bedtime). And my body is already craving my bed and some serious comfort food. So thank goodness I had this Ginger & Greens Miso Ramen scheduled to go live today 😉

I don’t know about you, but I totally characterize ramen as one of my ULTIMATE favorite winter comfort foods. A rich, flavorful broth, oodles of slurp-able noodles, a soft, tender egg that oozes all over the place, plus ALL the toppings— I’m feeling so warm and fuzzy inside just thinking about it!


And what if I told you this luxurious bowl of soup is ready in 20 minutes flat??? Aaaahhhhh!! <— cue the angels singing

 

 

I’ve made you guys a few different ramen-esque soups on the blog in the past, like this simple vegetarian one and this soba noodle green goddess version, and I seriously can’t get enough of them. Today, I kind of melded those two bowls together into a version that I’ve been making very regularly. It’s packed with greens, in this case spinach and green cabbage, good-for-your-gut miso, and topped with lots of fresh herbs. Ohh and the most perfect soft boiled egg. Which you guys MUST try (if eggs are in your diet, of course) because it’s SO ridiculously easy.

 

 

I also packed this broth with lots of flavor through three key ingredients:

  1. Homemade vegetable stock: I told you guys last week that my new weekend ritual has been making a huge pot of homemade vegetable stock. I basically keep a large ziplock bag in my freezer throughout the week and load it up with that week’s veggie scraps. Literally anything from onion peels, to the insides of bell peppers, to the ends of celery, to carrot peels. And always some fresh herbs! By the end of the week, my large ziplock is packed full of scraps and ready to be simmered away for 2-3 hours into a flavorful stock! Does anyone else make their own stock on a regular basis? It really does add SO much flavor!
  2. Freshly grated ginger: I’m totally obsessed with ginger. Not only is it so good for your belly, but I love that warm, spicy flavor it adds to recipes. I used my favorite microplane (seriously, I swear by this thing) and grated a full heaping tablespoon into this soup.
  3. Dorot crushed garlic: If you haven’t heard about Dorot herbs yet, well I’m going to make your day right now! In a nutshell, Dorot sells these adorable frozen herb packs that you just pop out like ice cubes (so convenient). Not only do they make recipe prep that much quicker, but these herbs are flash frozen within 90 minutes of harvest (what?!?!) and are SO flavorful! I buy these babies at my local Trader Joe’s and keep them in the freezer to add to soups, pasta dishes, sauces… well, just about anything! My favorites are the crushed garlic and basil, mostly because those are the flavors I use in my everyday cooking. Better yet, Dorot currently has a coupon for $1 off, so I totally recommend you pick up a pack next time you’re at Trader Joe’s!

 

 

And of course, we can’t forget about the NOODLES. You can definitely use the traditional Ramen noodles that come in the little colored pouches, but if you’re looking for a more healthful option, these Lotus Foods Millet & Brown Rice Ramen Noodles are outstanding! They also happen to be vegan AND gluten free, so there’s that 😉

You can totally get them on amazon, but I’ve found the bulk packs at Costco are much cheaper (I think they’re $8-9 for a huge pack of noodles).

So if you’re looking for a quick, comforting dinner, or are just craving some serious ramen, this recipe is your JAM! Ohh and I made another video (!!)— so scroll down to the recipe to see the step by step guide.

 

 

 

One Pot Ginger & Greens Miso Ramen

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegetarian
Meal type Soup

Ingredients

  • 8 cups low sodium vegetable broth (boxed or homemade)
  • 2 Dorot garlic cubes OR cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 3 cups spinach
  • 3 cups shredded green cabbage
  • 1 tablespoon sriracha
  • 8oz ramen noodles*
  • 2 tablespoons brown miso paste
  • 2 eggs
  • 2 tablespoons sesame seeds
  • 1/4 cup chopped green onion
  • 1/2 cup fresh cilantro leaves

Note

*I used the Lotus Foods Brown Rice & Millet Ramen (I found mine at Costco)

**I used this recipe from Bon Appetit for the Perfect Medium-Boiled Egg

Directions

Step 1
Bring 8 cups of vegetable stock to a boil. Add in garlic cubes (or minced cloves), ramen noodles, spinach, and green cabbage. Stir and turn down to medium heat for 3-4 minutes. Add in sriracha and freshly grated ginger. Stir and remove from heat.
Step 2
Once ramen has cooled down a bit, stir in 2 tablespoons of brown miso paste. Don't do this while water is still boiling, as that will kill off all the nutritional value of the miso. Ladle the soup into bowl and top with a medium boiled egg (sliced in half)**, fresh cilantro, sesame seeds, and chopped green onion. Top with more sriracha, if desired!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

5 Comments

  1. Nice recipe! I’m glad you started to make videos along with your recipes! These quick recipe videos are always fun to watch!

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