Try this Soup - Miso Ramen recipe, or contribute your own.
Suggest a better descriptionHard boil the eggs, and peel off the shells and slice each egg in half length-wise. Defrost the spinach and squeeze out the extra juice. Drain the can of corn and bamboo shoots.
On the stove in a medium pot, boil 2 cups of water. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.
Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
In a large pot, add the broth and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts and green onions.
Optional: Add a drizzle of chili oil
Really, you can mix up the ingredients and use anything you have in the fridge as toppings!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2641g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5409 | ||
Calories from Fat: 3376 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 375.1g | 500 % | |
Saturated Fat 107.3g | 537 % | |
Monounsaturated Fat 155g | ||
Polyunsanturated Fat 80.5g | ||
Cholesterol 2026.1mg | 623 % | |
Sodium 2312.7mg | 80 % | |
Potassium 5229.6mg | 138 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 10.5g | ||
Protein 466.6g | 667 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5409
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