Ingredients
4C Dashi (108c, 0k, 22.12p, 0f)
6T white miso paste (204c, 25.8k, 13.2p, 5.5f)
1/4 block tofu (cubed) (95c, 1.4k, 11.4p, 1.1f)
2 packs Ramen noodles (764c, 104k, 17.6p, 5f)
2 chopped scallions (9.6c, 2.2k, .5p, .8f)
Dish total 1180.6, 133.4k, 64.82p, 12.4f
4 Servings
Per serving 295.15c, 33.35k, 16.21p, 3.1
Directions
First, put dashi in a soup pot to warm. Using 1/2C of the warmed dashi, dissolve the miso paste in the broth by whisking until incorporated. Then pour the mixture into the soup pot.
2) Cut tofu into little bit sizes and set aside. Slice 2 scallions, combining white and green parts.
3) Open ramen noodles tossing the flavor packet. Add the noddles to the broth. Once soft, add the tofu and pour into bowls topped with scallions.
4) Important is to serve immediately, otherwise as it cools the miso and broth will seperate.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: soy
[O] Oxalate Avoidance: miso
[x] Purine Avoidance
[x] Allergies: SOY
— with changes —
[x] Gluten free: Use gluten free Lotus Foods Ramen noodles
[x] Vegetarian: replace Dashi with Kombo Mushroom broth
[x] Vegan: replace Dashi with Kombo Mushroom broth
Comments
When you get this soup in the restaurants they may have bits of seaweed or slices of mushrooms. You can add what you want to this basic recipe.
This recipe uses store-bought packages, it is a quick way to have ramen noddle soup without much fuss.
