Jai's Recipes

Servings: 2

PREP: 10 mins COOK: 15 mins TOTAL: 25 minutes

Ingredients

• 2 cups  vegetable broth
• 1TBSP sodium soy sauce    
• 1 tablespoon  rice vinegar (optional)
• 1 TBSP Organic Tahini (Traders  Joes) 
• 2 TBSP white miso paste
• Pinch red pepper
• 1/4 cup Baby Bella Mushroom 
• 1 inch fresh ginger  
• 1 cloves minced garlic
• 2 squares ramen
• 2 cups shredded  baby spinach
• 1 TBSP butter
• 1 TBSP oil  
• 1/4 onion chopped
• 2 stalks of green onion thinly sliced
• 1 tsp sesame oil
• 2 tablespoons raw sesame seeds
• 1/4 box of soft tofu chopped into small blocks 
• 1/4 cup frozen corn

Instructions

1. In a saucepan, melt butter over medium heat, then add oil. Sauté the onions and mushrooms until they become translucent. Stir in the garlic and ginger, and cook for another 30 seconds until fragrant.

2. Add the miso paste, sesame paste, and 1 tablespoon of water to the pan. Whisk until a smooth paste forms. Pour in the vegetable broth and 1 cup of water, then add the soy sauce and rice vinegar. Bring the mixture to a boil, then add the frozen corn and let it simmer for about 1 minute.

3. In a separate pot, boil water and cook the ramen noodles according to the package instructions. Do not cook the ramen directly in the vegetable broth, as it may become mushy. Cook until the noodles are just tender, then drain them.

4. Divide the ramen noodles evenly among serving bowls. Ladle the hot soup over the noodles. Top each bowl with sliced green onions and a drizzle of sesame oil.

Notes

Leftovers: I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.