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Quick and Easy Umami Ramen with Veggie Ribbons

Name: Quick and Easy Umami Ramen with Veggie Ribbons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium carrot, spiralized or grated into long thin ribbons; 6 tablespoons unsalted butter; 2 cups of mixed mushrooms, thinly sliced; 1 medium zucchini, spiralized or grated into long thin ribbons; 4 cloves of garlic, minced; 1 teaspoon of toasted sesame seeds; 2 packs of ramen noodles, seasoning packet discarded; 4 soft-boiled eggs, peeled and halved; 4 radishes, thinly sliced; 1 fresh red chili, thinly sliced; 1/4 cup of fresh basil leaves, torn; 1/3 cup of low-sodium soy sauce; 1 inch piece of fresh ginger, grated; 1 tablespoon miso paste

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

586

CALORIES

$3.17

PER SERVING

Quick and Easy Umami Ramen with Veggie Ribbons

Ingredients

14 INGREDIENTS

4 SERVINGS

1 medium carrot

spiralized or grated into long thin ribbons

6 tbsp unsalted butter

2 cups mixed mushrooms

thinly sliced

1 medium zucchini

spiralized or grated into long thin ribbons

4 cloves garlic

minced

1 tsp toasted sesame seeds

2 packages ramen noodles

seasoning packet discarded

4 whole soft-boiled eggs

peeled and halved

4 whole radishes

thinly sliced

1 whole fresh red chili

thinly sliced

1/4 cup fresh basil

torn

1/3 cup low sodium soy sauce

1 in fresh ginger

grated

1 tbsp miso paste

Directions

START WITH

10 min

PREP TIME

15 min

COOK TIME

25 min

TOTAL TIME

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

In a large skillet over medium-high heat, melt the butter. Add the garlic and sauté until it's lightly golden, about 2 minutes.

Stir in ginger and miso paste, allowing the paste to dissolve into the butter.

Add mushrooms to the skillet and sauté until they're soft and lightly browned, about 5 minutes.

Add zucchini and carrot ribbons, cooking until they just begin to wilt, about 2 minutes.

FINAL ASSEMBLY

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.

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

52g

CARBS

34g

FAT

17g

PROTEIN

Allowed on these diets

VEGETARIAN

Contains these allergens

SOYBEANS