Prep: 10 minutes plus standing
Cook: 15 minutes • Makes: 4 (1-1/4 cups) servings
2 garlic cloves, minced
2 teaspoons fresh grated ginger
1 package (8 ounces) Weis Quality Sliced Baby Bella Mushrooms
3-1/4 cups unsalted vegetable stock
3 cup miso broth
1 tablespoon Weis Quality Less Sodium Soy Sauce
1/2 (8.4-ounce) package organic ramen noodles
4 Weis Quality Large Eggs
2 green onions, thinly sliced
1 medium carrot, shaved with vegetable peeler
1/4 cup fresh cilantro leaves
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
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.