For this 15-Minute miso ramen with asparagus and mushrooms, discard that seasoning packet and amp up your instant ramen with fresh veggies and a secret ingredient—miso—that adds an umami flavor bomb. Instant ramen will never be the same. Try adding a hard boiled egg to the 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 spears
- 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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