January 12, 2015

Meatless Monday: Mushroom Miso Ramen

RAMEN: it's trendy, it's hip, it's filling, it's delicious and easy to make AND Weight Watchers friendly with this recipe. Spicy, warming soups are the best for wintertime dinners and on cold nights after a long work day (followed by a frigid training run), they're absolute perfection. It doesn't hurt that this takes maybe half an hour to make, tops. The original recipe called for chicken but I like to follow Meatless Mondays (almost a year doing this now!) and omitting the meat did NOT omit the flavor. If you don't like mushrooms (what are you nuts?!), then this one isn't for you.

Mushroom Miso Ramen
Recipe modified from Eating Well
Serves: 4, Serving Size: about 2 cups, PointsPlus: 7
Ingredients
  • 1 package of ramen noodles, seasoning packet discarded
  • 2 tbsp sesame oil, divided
  • 1 bunch scallions, thinly sliced, whites and greens separated
  • 4 cloves garlic, minced
  • 1 tbsp finely grated fresh ginger (I used the ginger from a tube and it worked well)
  • 4 cups water
  • 3 tbsp white miso
    • This has been hard for me to find anywhere other than Trader Joe's in the refrigerated section. It keeps for a really long time so don't worry about buying it and never using it again. I'm sure you'll find another miso recipe within a year!
  • 1 1/2 tbsp reduced-sodium soy sauce (I never use full sodium)
  • 8 cups chopped bok choy
  • 4-oz. shiitake mushrooms, stemmed and sliced
  • *You can absolutely add other veggies into this like snow peas, snap peas, kale, radishes, whatever you like!
  • Sriracha, optional
Directions
  • Cook the ramen noodles according to the package directions. Drain and set aside
  • Heat 1 tablespoon sesame oil in a large saucepan over medium-high heat. Add scallion whites, garlic, and ginger and cook, stirring until fragrant, about 1 minute. Add water, miso, soy sauce, and remaining 1 tablespoon sesame oil and bring to a boil
  • Stir in the bok choy and mushrooms (and any other veggies you may have added) and return to a boil. Reduce heat to medium and cook until the veggies are tender, about 5 minutes
  • Divide ramen noodles among four bowls and top with 2 cups each of the soup. Spice it up with Sriracha or your favorite hot sauce!
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