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This recipe is adapted from one that was in the latest release of Cuisine At Home. I have added several more ingredients to make the soup a hearty weeknight meal. It is filling with the added ingredients. I also used chicken stock in addition to vegetable broth to add a bit more flavor. Because miso is sensitive to heat, be sure to keep the soup at a low simmer. If boiled it loses some of the miso flavor and the health benefits of the soy bean paste. I used light miso but you can use darker for a more pronounced flavor if that suits your palate.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 Servings
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Ingredientes

Cost per serving $18.11 view details

Direcciones

  1. Saute ginger and garlic in peanut oil until golden, about 2 minutes.
  2. Add vegetable stock and chicken broth and simmer covered on low heat for 10 minutes. Remove 1 cup of broth and mix with miso. Return miso mixture to broth.
  3. Add mushrooms and chicken and simmer covered for 5 minutes.
  4. Add ramen noodles and remaining vegetables and simmer covered for 3-5 minutes or until noodles are done.
  5. Add tofu and simmer 1 minute to heat through.
  6. Remove from heat. Add spinach and sesame oil.
  7. Top soup with chopped scallions.
  8. Soup is ready for service.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 2411g
Recipe makes 6 servings
Calories 1663  
Calories from Fat 712 43%
Total Fat 80.05g 100%
Saturated Fat 16.83g 67%
Trans Fat 0.04g  
Cholesterol 86mg 29%
Sodium 9140mg 381%
Potassium 2910mg 83%
Total Carbs 153.94g 41%
Dietary Fiber 28.8g 96%
Sugars 26.75g 18%
Protein 94.96g 152%
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Evaluaciones

  • A.L. Wiebe
    I have made a soup very similar to this, and we all love it. The only real difference is that I use rice instead of the noodles, as the Ramen noodles tend to get mushy after sitting in the broth, so the leftovers (hoping there are some) aren't very pleasing.
    I also add the miso during the last couple of minutes of simmering, just for the very reasons you mentioned re: flavor and nutrient loss.
    Great recipe, thanks for sharing Bob!
    Yo he cocinado/probado esta receta
    Esta es una variación
    1 reply
    • Bob Vincent
      11 de Enero de 2012
      Thanks so much for your review and comments. I like your suggestion about adding the miso during the last couple of minutes of simmering. You are right about the ramen getting mushy. My wife had the leftovers yesterday and they did look a bit withered. Your feedback is appreciated.
      Thanks,
      Bob

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