Miso Ramen Soup with Seasonal Vegetables

This Miso Ramen Soup combines traditional Japanese flavors with seasonal vegetables for a comforting and nourishing dish. The umami-rich miso base is enhanced with fresh vegetables like bok choy and shiitake mushrooms, creating a delightful balance of textures and flavors. Perfect for a cozy dinner, this dish is vegetarian-friendly and packed with nutrients.

Ingredients:

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 2 servings ramen noodles
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Sesame seeds for garnish
• Nori sheets for garnish (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the sliced shiitake mushrooms and carrots to the pot, cooking for about 5 minutes until slightly softened.
3. Pour in the vegetable broth and bring to a simmer. Stir in the white miso paste and soy sauce until fully dissolved.
4. Add the chopped bok choy and ramen noodles to the pot, cooking for an additional 5-7 minutes until the noodles are tender and the bok choy is wilted.
5. Serve the soup in bowls, garnished with sliced green onions, sesame seeds, and strips of nori if desired.