Miso Ramen with Shitake and Tofu

This Japanese noodle bowl is an amazing protein-packed quick meal. It is so comforting, full of greens and utterly delicious.

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Course Main Course, Soup

Cuisine Japanese

Saute garlic and onion in olive oil in large pot.
Heat corn kernels and set aside.
In separate pot, cook the noodles in a boiling water for about 4 minutes. Drain.
Add water and veggie bouillon to garlic and onion mixture.
Add water and simmer. If you are using chicken, add chicken breasts here and cook through.
Add mushrooms and tofu cubes. Simmer for a couple of minutes.
Add the bok choy, broccoli or whatever leafy greens and the scallions and simmer for a minute or so more, just long enough to bring out the bright green colour.
Turn off the heat and stir in the miso paste. (You do this off the heat so as not to destroy the beneficial nutrients in the miso paste.) Stir well until the paste is completely dissolved.
If using chicken remove breasts and shred.
Plate noodles in bowls.
Pour broth over the noodles.
Garnish with the corn.
Finish with a sprinkle of sesame seeds, tamari and a drizzle of sesame oil.