Spinach and Shitake Ramen
Gorgeous vegetables end-up as a delicious ramen noodle soup. Brown rice noodles ensure that you are getting whole grain while ginger gives a flavor kick.
2 carrots, peeled
2 cups shitake mushrooms, stems removed
6 cups low-sodium vegetable broth
2 tablespoons white miso paste
1 teaspoon fresh ginger, grated
4 cups fresh baby spinach
7 oz extra firm tofu
5 oz brown rice ramen noodles
Slice carrots and shitake caps using food processor for paper thin pieces. (Or grate carrot and slice shitakes thin.) Drain tofu and cut in bite-sized cubes. Warm one cup of broth in a large mug or glass measuring cup in the microwave for one minute. Wisk in the miso paste.
Pour the broth in a large pot over medium heat. Add ginger and miso mixture; stir vigorously. Bring to a boil. Add carrots, mushrooms, spinach, and tofu. Bring back to a boil. Add ramen noodles. After about two minutes, begin to gently separate noodles using tongs. Cook for two minutes more separating noodles as needed. Garnish with green onion and serve with sriracha.