Miso Ramen Bowls
Servings: 3-4
Miso Broth Ingredients:
-8 cups water
-6 tbsp red miso paste
-2 sheets nori (dried seaweed)
-2 scallions, sliced thin
-2 carrots
-2-3 pieces of bok choy
Chicken (or Tofu!) Marinade Ingredients:
-1 pound chicken breast or 1 block of extra firm tofu, drained and pressed
-2 tbsp rice vinegar
-2 tbsp tamari (gluten free soy sauce)
-1 tbsp miso paste (white or red is fine)
-1 tsp maple syrup or honey
-1 tsp toasted sesame seed oil
Ramen Eggs:
-1 soft boiled egg per person or serving
-2 tbsp tamari (gluten free soy sauce)
-2 tbsp rice vinegar
-Water to cover
Ramen Bowl Ingredients:
-Ramen noodles or glass noodles
-Vegetables like carrots and bok choy
-Nori (dried seaweed)
-Scallions
Instructions:
1. A few hours before you are ready to eat, start your broth. This isn’t completely necessary but it will give you the deepest possible flavor! Add the water to a large pot and bring to a low simmering boil. Reduce heat to low and stir in the red miso paste. Add in the veggies and stir. Cover and simmer on low until dinner.
2. At the same time, mix everything for your chicken or tofu marinade and pour over the meat. Place in the fridge until closer to dinner time.
3. Add the soft boiled eggs to a bowl and cover in the tamari, rice vinegar, water mixture. Set in the fridge until dinner time.
4. Once you’re ready to eat, turn the oven on to 400 degrees F. Roast the carrots for 10 minutes. Then add the chicken and bok choy to the pan and return to the oven for another 10-12 minutes, until chicken is cooked through. If using tofu, cook until tofu is crispy to your liking – might take a little bit longer than the chicken.
5. In the mean time, remove the veggies from the miso broth and toss them.
6. Cook your noodles either directly in the broth or in a pot to the side. Drain them.
7. Construct your bowls with noodles, broth, chicken/tofu, veggies, egg, seaweed, and scallions!
Miso Ramen Bowl
Ingredients
Miso Broth Ingredients:
- 8 cups water
- 6 tbsp red miso paste
- 2 sheets nori (dried seaweed)
- 2 scallions, sliced thin
- 2 carrots
- 2-3 pieces bok choy
Chicken (or Tofu!) Marinade Ingredients:
- 1 lb chicken breast OR extra firm tofu
- 2 tbsp rice vinegar
- 2 tbsp tamari or soy sauce or coconut aminos
- 1 tbsp miso paste red or white is fine
- 1 tsp maple syrup or honey
- 1 tsp toasted sesame oil
Ramen Eggs:
- 1 per person soft boiled egg
- 2 tbsp tamari or soy sauce or coconut aminos
- 2 tbsp rice vinegar
- water to cover
Ramen Bowl Ingredients:
- ramen noodles or glass noodles
- vegetables like carrots or bok choy
- nori (dried seaweed)
- scallions
Instructions
- A few hours before you are ready to eat, start your broth. This isn’t completely necessary but it will give you the deepest possible flavor! Add the water to a large pot and bring to a low simmering boil. Reduce heat to low and stir in the red miso paste. Add in the veggies and stir. Cover and simmer on low until dinner.
- At the same time, mix everything for your chicken or tofu marinade and pour over the meat. Place in the fridge until closer to dinner time.
- Add the soft boiled eggs to a bowl and cover in the tamari, rice vinegar, water mixture. Set in the fridge until dinner time.
- Once you’re ready to eat, turn the oven on to 400 degrees F. Roast the carrots for 10 minutes. Then add the chicken and bok choy to the pan and return to the oven for another 10-12 minutes, until chicken is cooked through. If using tofu, cook until tofu is crispy to your liking – might take a little bit longer than the chicken.
- In the mean time, remove the veggies from the miso broth and toss them.
- Cook your noodles either directly in the broth or in a pot to the side. Drain them.
- Construct your bowls with noodles, broth, chicken/tofu, veggies, egg, seaweed, and scallions!