For these 15-minute miso ramen noodles with asparagus and mushrooms, discard that seasoning packet and amp up your instant ramen with fresh veggies and miso, which adds an umami flavor bomb. Instant ramen will never be the same. Try adding a hard boiled egg on top.
Ingredients
- 6 ounces instant ramen noodles
- 1 tablespoon sesame oil
- 4 ounces mushrooms
- 2 teaspoons rice vinegar
- 1 teaspoon low sodium soy sauce
- 6 spearss asparagus
- 2 tablespoons unsalted butter
- 1 tablespoon miso paste
- chopped scallions
- sesame seeds
Instructions
-
1
Bring a pot of water to a boil, and add ramen, breaking up noodles if desired. Cook until tender, about 3 minutes, or according to package directions. Drain and set aside.
-
2
Heat sesame oil in a large skillet over medium heat, Add sliced mushrooms. Cook 4 minutes.
-
3
Add rice vinegar and soy sauce. Cook 4 minutes.
-
4
Add asparagus and cook 1 minute. Stir in butter and miso paste. Cook 1 minute more. Turn heat off.
-
5
Stir in drained noodles. Ladle into serving dishes and garnish with scallions and sesame seeds.
Nutrition Facts
Per serving
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