Ramen Miso

Ingredients

• Palm kernel oil

  2 tbsp or 27g

• Scallions

  raw

  4 medium or 60g

• Ground ginger

  1 tbsp or 5g

• Garlic

  raw

  2 cloves, minced or 6g

• Oyster mushrooms

  raw

  ½ cup sliced or 43g

• Miso

  1 ½ tbsp or 26g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Soy sauce

  regular sodium, shoyu

  100g

• Egg noodles

  cooked, unenriched, salted

  200g

• Tofu

  firm, pressed, extra dense, raw

  100g

Directions

1. Heat the avocado oil in a large pot on medium-high heat, then add the scallions and ginger and sautee for 1-2 minutes.
2. Next, add the shiitake mushrooms and garlic and let sautee for another 2-3 minutes. (Don't mix the mushrooms around in the pot too much, let them sit so they'll brown.)
3. Add the miso paste and tahini and mix everything together.
4. Then add the vegetable broth, tamari and Sriracha and bring to a light boil.
5. Add the ramen noodles and cook for 2-3 minutes until the noodles are soft.
6. Add the soft tofu and serve.
7. Original recipe by: Jessica Hoffman (source: choosingchia.com/miso-ramen/)