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Miso Ramen

Dick Allgire, Health Reporter

POSTED: 4:06 pm HST April 17, 2007
UPDATED: 8:54 am HST April 18, 2007

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  • 1 package ( 2 servings) of Sun Noodle Saimin (I use 1/ 2 of noodles and throw away the sauce packet, which contains a lot of MSG)
  • 2 cups "chicken: flavor vegetable broth"
  • 1 TBS light miso
  • 1 TBS dark miso
  • 1 TBS soy sauce
  • 1 TBS nutritional yeast (Found in bulk section at Down To Earth)
  • 2 TBS peanut oil
  • 1/2 cup sliced carrot
  • 1/2 cup sliced onion
  • 1/2 cup mushrooms
  • 1 clove garlic, minced
  • 1/2 cup sliced bok choy
  • 1/2 cup bean sprouts
  • 1 cup sliced Chinese cabbage
  • sliced green onion for garnish

    • Instructions:
    1. Combine miso, soy sauce, nutritional yeast in a bowl. In a sauce pan, heat the “Chicken” broth and add some of it to the bowl to mix the miso and other ingredients. Return sauce to the pan simmer until very hot.

    2. Cook noodles in boiling water 2-3 minutes. Drain

    3. While noodles are cooking, heat oil in a wok. Stir fry the onion, garlic, carrot, bok choy, cabbage, mushrooms, and bean sprouts. Cook until crispy tender.

    4. Drain cooked noodles, place in a large bowl. Add the miso broth. Top with stir fried vegetables. Garnish with sliced green onions.

    *I used the "chicken" style liquid broth from Down To Earth that comes in a box.

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