Miso Ginger Quick Ramen Soup
Ingredients
- 4 cups bone broth store bought or homemade
- 1 pkg dry ramen noodles broken in half
- 1 inch knob of ginger
- 1 - 2 tbsp miso paste
- Handful each:
- shredded carrots
- shredded purple cabbage
- chopped green onions
- bean sprouts
- 1 - 6 minute egg peeled and halved
- Sesame oil
- Chili sauce
- Soy sauce
Instructions
- Heat bone broth and ginger to boil and add noodles. Cook noodles according to package directions. Reserve flavor pouch.
- Add miso and stir until fully incorporated.
- Add the veggies intentionally by placing little piles of each along the edge of the bowl.
- Drizzle with sesame oil, chili sauce and soy sauce to taste.
- Place egg gently on top of ramen noodle “nest”
- Finish with a three-finger pinch of seasoning from the flavor packet. Remember to sprinkle from up high and cover the surface of the soup, not just a pile of seasoning in the middle.
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