My husband was pleasantly surprised with this meal and the noodles were a winner with my toddler, Avery!
Cook the broth separately from the noodles. Toss in noodles to each individual soup bowl. This meal is quick and delicious! I had it for lunch today too!
Not sure where to start with the miso? Try this one…organic, low sodium and gluten free!
These were the awesome Ramen noodles I used…
Ramen Noodle Soup
In a large pot, pour in broth.
Add sesame oil, shoyu sauce, coconut aminos, and miso paste.
Let flavors blend for 15 minutes on medium heat.
Toss in carrots and green onions. Let cook for another 5-7 minutes.
In the meantime, bring a large pot of water to a boil. This will be for the ramen noodles.
In the soup pot, toss in broccoli and mushrooms and let simmer for 10 minutes. Cover.
In the pot of water, toss in ramen noodles and cook for a few minutes.
Serve one ladle of soup into a soup bowl and toss a scoop of noodles on top.
Garnish with green onions.
Use all organic ingredients if possible. If you prefer to incorporate meat, add in shredded cooked chicken breast when cooking the vegetables. Or try a hard boiled egg. By Tracy Posillico