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Miso Ginger Ramen

There’s a reason so many college kids love Trader Joes. The

affordable, ready-to-eat meals make it so convenient to whip up restaurant-like meals in a matter of minutes. One of our favorites is the Miso Ginger Broth. Start with this vegetarian broth as your base, add some garlic, chili, your choice of protein, and your favorite veggies, and you’ve instantly upgraded your instant ramen. While we’ve listed our favorite ingredients below, feel free to substitute or add based on what’s in your kitchen!

Ingredients:

  • 32 oz. Miso Ginger Broth (Chicken Broth or Veggie Broth will work)

  • 1 Head of Bok Choy

  • 3/4 c. Corn

  • 1/2 c. Mushrooms

  • 1 pack of ramen noodles

  • 1/4 lb. of Chicken (Tofu, Beef, or Shrimp will work)

  • 1 Garlic Clove Chopped

  • 1 tsp Salt

  • 1 tsp Pepper

  • 1 tbsp Olive Oil

  • Optional: Chilli Flakes, Sriracha, Sambal

Instructions

  1. In a medium saucepan, bring water to a boil.

  2. Boil chicken for about 20 minutes or until fully cooked. Remove the chicken from the broth and shred by using two forks to pull apart the chicken. **You can also use tofu, beef, or shrimp in this recipe

  3. Place a medium saucepan on medium heat and add olive oil. Once heated, add chopped garlic and chili flakes.

  4. Once garlic is golden brown, add broth, cover, and bring to a simmer for about 5 minutes.

  5. Add shredded chicken to the broth, salt, and pepper. Place the lid over the pot and simmer again for about 10 minutes.

  6. Add ramen noodles and bok choy stems to the pot and close lid for about 3 minutes.

  7. Finally, add mushrooms and bok choy leaves to the pot, close lid, and simmer on low heat for about 2 minutes.

  8. Serve soup immediately, adding lime juice and sriracha/sambal to taste.