“not your college” ramen

MAKES 1 serving FROM START TO FINISH: 15 minutes Traditional ramen noodle soup takes two to three days to make with a rich pork and/or beef broth. My college ramen noodle soup was whipped together in a hasty three minutes with a kettle, spice package, and cardboard cup. This ramen is somewhere in between. It’s far from authentic, but it does have that delicious umami flavor, thanks to the combination of garlic, ginger, and miso paste. Miso is a fermented food, full of probiotics, which are excellent for gut health. To avoid killing the probiotics with boiling water, you want to add the miso paste after removing your broth from the heat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine the garlic and ginger with 2 tablespoons of water in a large pot. Sauté over medium heat until fragrant, about 2 minutes. 2. Next, add the 3 cups of water along with the cider vinegar, tahini, maple syrup, cremini mushrooms, and spinach to the pot and stir. Simmer for an additional 3 minutes until the mushrooms and spinach have softened. 3. Remove from the heat and whisk in the miso paste until dissolved. 4. To serve, pour the hot broth over the ramen noodles. Cover and allow to sit for at least 3 minutes, or until the noodles have softened. Add your desired vegetable toppings.