While waiting in the airport to fly back to London from Rochester a few weeks ago, I treated myself to a Women’s Health magazine for some light and fun reading. It had a few tasty-looking recipes, including one for “quick miso ramen with poached eggs.” I tore out the recipe and presented it to F upon my arrival in London. He was game, so we whipped it up — adding chard and oyster mushrooms for more veggie punch — for dinner that evening. It took a mere 30 minutes start-to-finish, tasted delicious, and definitely helped with jet lag! Feel free to adjust the vegetable and liquid amounts to make it as soup-like or not as you want (we prefer lots of broth and vegetables).
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Miso Ramen with Bok Choy, Chard, & Oyster Mushrooms (adapted from Women’s Health Sep 2014 issue; serves 4-5)
- 5-6 cups chicken or vegetable stock
- 3 tbsp white miso paste
- 3 tsp soy sauce
- 2 tsp freshly-grated ginger
- 2 garlic cloves, minced
- 250-300g ramen noodles
- 200-300g bok choy, roughly chopped
- 200-300g chard, roughly chopped
- 100-200g oyster mushrooms, sliced
- optional: chili sauce (such as Sriracha), for garnish
- In a large pot, whisk together the stock, miso paste, soy sauce, ginger, & garlic. Bring to a boil.
- When the stock mixture boils, add the noodles, bok choy, chard, & mushrooms. Cover the pot and let simmer for 4-6 minutes or until the noodles are cooked and the veggies are tender to your liking. Serve into bowls and garnish with as much or as little chili sauce as you’d like.