Description
Transform your leftover vegetables into a vibrant bowl of Clean-out-the-Fridge Miso Ramen. This easy and comforting dish combines rich miso broth with colorful veggies and noodles, creating a delightful meal that’s perfect for any occasion. Not only is it a creative way to reduce food waste, but every slurp will surprise your taste buds with umami goodness.
Ingredients
Scale
- 4 cups vegetable or chicken broth
- 3 tablespoons white or yellow miso paste
- 200g fresh ramen noodles (or any noodle of your choice)
- 2 cups mixed leftover vegetables (bell peppers, spinach, carrots)
- 2 green onions, sliced (for garnish)
- 2 soft-boiled eggs (optional)
- Seaweed sheets (optional)
Instructions
- In a large pot, heat the broth over medium heat until simmering.
- Whisk in the miso paste until fully dissolved.
- Cook the noodles in a separate pot according to package instructions until al dente.
- Add leftover vegetables to the simmering broth and cook for about 3-4 minutes until tender.
- Drain the noodles and divide them among bowls.
- Ladle the hot miso broth with vegetables over the noodles.
- Top with green onions, soft-boiled eggs, and seaweed if desired. Serve hot!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 4g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg