Cooking Kitchen Love Recipes

Healthy Coconut Miso Ramen

January 12, 2019 by fourseasonsofautumn No Comments
I LOVE ramen! I’m not talking about the sodium filled kind you eat in college because it’s 99 cents. I’m talking about the real stuff! And I have been craving it something fierce lately. So, I played with some ingredients and found brown rice ramen noodles at Costco to help cut carbs. I came up with this incredibly tasty and healthy Coconut Miso Ramen! It’s seriously so good!
Healthy Coconut Miso Ramen
This dish is so comforting and perfect for winter! James and I don’t always agree on food (especially dishes that don’t have meat) but we both agree this Coconut Miso Ramen is the best!
Healthy Coconut Miso Ramen
It’s hearty and packed with flavor. The shitake mushrooms are so meaty that you totally don’t need meat in this dish. However, you could totally add some and it would be just as good. I saute the mushrooms and tofu first and just add to the top of the soup before serving. It’s nice to have both of those done and prepped before you begin working on the delicious broth.
Healthy Coconut Miso Ramen
The coconut and harissa infused broth is so good – I could literally just drink the broth. It’s just so flavorful! I also used my new favorite Trader Joe’s item in this ramen – sriracha tofu. You have to try it! Simply pan fry the tofu and add it to the soup once it’s finished. So yum!
Healthy Coconut Miso Ramen
I bought most of the ingredients for this soup at Trader Joe’s – aside from the Brown Rice Ramen (from Costco). The frozen garlic and ginger cubes that I keep on hand went perfectly in this Ramen. The recipe below calls for mushrooms, green onion, and red cabbage as toppings. However, you can use a variety of different toppings. Hard boiled eggs would be good in this, too!
Healthy Coconut Miso Ramen

Healthy Coconut Miso Ramen

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 5

Ingredients
  

The Broth

  • 5 cups stock or broth
  • 1 can coconut milk
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1 tsp turmeric
  • 1 tbsp harrisa
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce

Toppings

  • 1 green onion
  • 12 oz shitake mushrooms sauteed in 1 tbsp of sesame oil
  • 2 tbsp red cabbage
  • 1 package tofu pan seared in 1 tbsp sesame oil
  • 4 cups ramen noodles
  • 1 Bok Choy, roughly chopped

Instructions
 

  • In a large soup man over medium heat add the sesame oil. Once the oil is hot add the garlic and ginger and cook for one minute. Add all of the other broth ingredients to the pan and bring to a boil. Reduce the heat and let everything simmer for 10 minutes. Add the ramen noodles and bok choy to the soup mixture and cook for another 5 minutes. If you’re using the rice ramen, it doesn’t take long for them to cook. Try not to overcook them. If you’re using regular ramen, it will take a little longer. Once the noddles are done, divide the broth and noodles among 5 bowls. Top each bowl with the sauteed mushrooms and tofu. Also add the cabbage and green onion to the top of each bowl. Enjoy!

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