Miso - Tomato Ramen With Meatballs Recipe

INGREDIENTS:

FOR THE MISO-TOMATO RAMEN:

• 2 garlic cloves, minced
• Liquid from 1 can (28 ounces) Red Gold Whole Peeled Tomatoes (reserve tomatoes)
• 4 cups low-sodium chicken broth
• 2 teaspoons rice wine vinegar
• 2 teaspoons sambal oelek, plus additional for serving (optional)
• 1 teaspoon ground fresh ginger
• 2 packages (3 ounces each) dried ramen noodles, seasoning packets discarded or reserved for another use
• 4 teaspoons miso

FOR TOPPING:

• 6 homemade or store-bought meatballs, prepared
• 4 green onions, chopped
• 2 heads baby bok choy, steamed*
• 2 radishes, thinly sliced
• 2 Red Gold Whole Peeled Tomatoes, halved
• 2 soft-cooked eggs, peeled and halved
• 2 toasted nori sheets, cut into quarters
• 1/2 jalapeno pepper, thinly sliced
• 2 teaspoons black sesame seeds

INSTRUCTIONS:

1. Make the Miso-Tomato Ramen: In large pot, heat garlic, tomato liquid, broth, vinegar, sambal oelek and ginger to boiling over medium-high heat. Add noodles and cook until noodles are tender, stirring frequently. Remove from heat; stir in miso.
2. Divide noodles and broth between two bowls; served garnished with desired toppings.

Source: Foxes Love Lemons

Share It To Your Friends!

Loading...