Ingredients:

  • 4 cups low sodium vegetable broth
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 cups baby bok choy, chopped
  • 1 cup shredded carrots
  • 1 cup sliced shiitake mushrooms
  • 1 cup frozen corn or peas
  • 12oz healthy ramen noodles
  • 2 large eggs, soft-boiled
  • 2 stalks green onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the sesame oil in a pot over medium heat. Add the grated ginger and minced garlic, stirring for 60 seconds until fragrant.
  2. Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.
  3. Whisk the miso paste with a ladle of warm broth in a small bowl to create a smooth slurry, then stir the slurry back into the main pot. Keep on low heat.
  4. Heat a skillet over medium-high heat. Add the shiitake mushrooms and carrots, sautéing until the mushrooms are browned.
  5. Toss in the bok choy and corn. Stir-fry for 2-3 minutes until the greens are bright emerald but still crisp. Remove from heat immediately.
  6. Boil the ramen noodles in a separate pot according to package directions. Drain well.
  7. Divide the noodles equally between two deep bowls.
  8. Ladle the hot miso broth over the noodles until they are three-quarters submerged.
  9. Top each bowl with the sautéed vegetable medley, a soft-boiled egg, sliced green onions, and a strip of nori.
  10. Finish with a sprinkle of sesame seeds.