Vegetarian Ramen

Prep: 10 minutes plus standing
Cook: 15 minutes • Makes: 4 (1-1/4 cups) servings

1.In medium saucepot, heat oil over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring frequently. Add mushrooms; cook 3 minutes, stirring occasionally. Add stock, broth and soy sauce; heat to a simmer. Reduce heat to low; simmer 5 minutes or until mushrooms are tender, stirring occasionally. Remove from heat; stir in noodles. Cover and let stand 5 minutes. Makes about 5 cups.

2.Heat water in medium saucepot to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 7 minutes. Remove eggs with a slotted spoon to a bowl of ice water; let cool 1 minute. Peel eggs and cut lengthwise in half.

3.Serve ramen topped with onions, carrot, cilantro and eggs.

Approximate nutritional values per serving:
241 Calories, 10g Fat (2g Saturated), 187mg Cholesterol, 540mg Sodium,
26g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein

Dietitian Tip:
If miso broth is unavailable, stir 1/4 cup unsalted vegetable stock, 1 tablespoon less-sodium soy sauce and 1 tablespoon tahini to use in place of the miso broth.