It’s still cold in New England and all I wanted yesterday was a bowl of hot soup. Fortunately, I had some vegetable broth, random veggies, dried ramen noodles and eggs which all paired perfectly to make this quick 30 min meal! You can use whatever veggies you want which is the beauty of this soup. See what I used in the recipe below!
1 tbsp sesame oil
2 tbsp minced ginger
1 tbsp chickpea miso
2 tbsp coconut aminos
1/2 large yellow onion
1 large clove of garlic, minced
4 cups broth (I used vegetable, but chicken would also work)
1 cup water
2 packages ramen noodles
1/2 cup chopped scallions
2 cup chopped kale or spinach
3 large carrots, chopped
3 heads bok choy, chopped
1 small head of broccoli, chopped
1/2 cup panko
1 tbsp olive oil
1/2 tbsp chili oil
Heat the sesame oil in a large skillet over medium low heat. ▪️Add the onion, garlic, ginger, coconut aminos and chickpea miso; cook for 2 minutes or until fragrant.
Add the broth and the water.
Bring to a simmer; add the carrots and broccoli and cook for 10 minutes until tender.
COOK NOODLES SEPARATELY. Otherwise they will get too mushy if cooked in the soup.
Stir in the bok choy and spinach last – simmer on very low heat until they are wilted but not over-cooked.
Remove from heat.
Toast panko in a pan with olive oil and chili oil or sriracha until toasty and brown.
Add broth to a bowl, then add in your noodles. Top with chopped scallions, a soft boiled egg, sprouts and crisy spicy panko