Ingredients
Scale
- 4 cups vegetable stock (low-sodium)
- 2 tablespoons black garlic puree
- 3 tablespoons light miso paste
- 1 tablespoon tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 inch piece of fresh ginger, finely grated
- 2 cloves of garlic, finely chopped
- 8 ounces of ramen noodles
- 1 cup fresh baby spinach
- 1 cup sliced shiitake mushrooms
- 2 green onions, chopped
- 2 soft-boiled eggs (optional)
- 1 tablespoon sesame seeds for topping
Instructions
- Pour the vegetable stock into a large saucepan.
- Add the black garlic puree, light miso paste, tamari, toasted sesame oil, grated ginger, and chopped garlic. Mix thoroughly.
- Allow the mixture to reach a gentle simmer over medium heat.
- Once simmering, introduce the sliced shiitake mushrooms and let them cook for approximately 5 minutes until they soften.
- While the mushrooms are cooking, prepare the ramen noodles according to the package directions, then drain them and set aside.
- Stir in the baby spinach into the broth and let it cook for an additional 2 minutes until it wilts.
- To serve, place the cooked ramen noodles into individual bowls and pour the hot broth filled with mushrooms and spinach over the noodles.
- If desired, cut the soft-boiled eggs in half and arrange them on top of the ramen.
- Finish by sprinkling with chopped green onions and sesame seeds for a delightful garnish.
- Enjoy your flavorful bowl of ramen!
Notes
- Adjust the amount of black garlic puree to taste.
- For a spicier broth, consider adding chili oil or flakes.
- Feel free to add other vegetables like bok choy or carrots.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg