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Quick and Easy Umami Ramen with Veggie Ribbons
Once you try these aromatic garlic-butter noodles with slender veggie ribbons and a hint of heat, you'll understand why they're a favorite. Ready in 20 minutes, these bowls of comfort feature toothsome ramen, fused with umami-rich mushroom sauté and soy sauce, then topped with soft-boiled eggs. They...
25 min
TOTAL TIME
512
CALORIES
$1.88
PER SERVING
Ingredients
14 INGREDIENTS
4 SERVINGS
1 medium carrot
spiralized or grated into long thin ribbons
Directions
START WITH
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Cook the ramen noodles in a large pot of boiling water, following the package instructions. Drain, rinse under cold water, and set aside.
SAUTÉED MUSHROOM AND VEGGIE RIBBONS
2
In a large skillet over medium-high heat, melt the butter. Add the garlic and sauté until it's lightly golden, about 2 minutes.
3
Stir in ginger and miso paste, allowing the paste to dissolve into the butter.
4
Add mushrooms to the skillet and sauté until they're soft and lightly browned, about 5 minutes.
5
Add zucchini and carrot ribbons, cooking until they just begin to wilt, about 2 minutes.
FINAL ASSEMBLY
6
Add the cooked ramen noodles to the skillet along with the soy sauce and torn basil leaves. Toss gently to thoroughly combine with the veggies and sauce.
7
Divide the noodle mixture among four bowls. Top each serving with two halves of soft-boiled eggs, a pinch of toasted sesame seeds, slices of radish and chili.
Health Info
Macros
39g
CARBS
31g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
SOYBEANS
MILK
EGGS
WHEAT
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