Spicy Miso Ramen Soup - Kidney Kitchen
Spicy Miso Ramen Soup Making broth from scratch can be time-consuming, but we have some tricks to achieve a tasty broth in just half an hour.
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Cooking tools:
- Slotted spoon
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Ladle
- Serving bowl
- Stove
Ingredients
- 2 tablespoons sunflower oil
- 1 ½ cups shiitake mushrooms, fresh or 3 ounces dried, sliced thinly
- 2 garlic cloves, minced
- 2 cups cabbage, thinly sliced, plus 5 whole leaves
- 4 cups vegetable broth (low sodium)
- 2 cups water
- 6 ounces linguini pasta
- 1 tablespoon white miso (used Miso Master®, organic, for nutrient analysis)
- 2 tablespoons nutritional yeast (used Red Star® for nutrient analysis)
- ½ tablespoon sriracha sauce
- 1 cup soybeans, thawed
- 2 teaspoons Furikake seasoning
- OPTIONAL: 4 soft boiled eggs (not included in the nutrient analysis)
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