Mushroom and sausage risotto
28 November, 2016
28 November, 2016

Miso Ramen Bowl

What you’ll need:

  • 10 ounces dried ramen, udon, or soba noodles, or 4 ounces dried rice noodles
  • 8 cups vegetable broth
  • 2 ounces shiitake mushrooms, stems discarded, thinly sliced
  • 1” piece fresh ginger, peeled and cut into matchsticks
  • ¼ cup white miso
  • 1 package Tofurky® Sesame Garlic Chick’n
  • 2 scallions, thinly sliced
  • Pea shoots and/or bean sprouts, to garnish
  • Soy sauce and chili oil, for serving

How to make:

  1. Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain well and set aside.
  2. In a large saucepan over medium-high heat, bring broth, mushrooms, and ginger to a simmer. Place miso in a small bowl and ladle some of the hot broth over it. Stir until miso is dissolved, then add to saucepan.
  3. Divide noodles between bowls. Top with broth, chick’n, scallions, and desired garnishes.
  4. Serve with soy sauce and chili oil.