How To Make A Miso Ramen Noodle Bowl
Hello everyone
welcome back to my channel today I have another very delicious recipe for you
guys I'm making a spicy miso veggie ramen noodle bowl and I've been so
obsessive thing lately and I thought I just had to share this with recipe with
you guys cuz it's so so easy so for this you'll need some brown rice ramen I'm
some filtered water miso paste any hot sauce that you'd like to make it spicy
or Chester Shire sauce soya sauce and mushrooms actually sorry I'm using
coconut aminos instead of soy sauce in this next we'll just need some veggies
I'm using broccoli kale red cabbage some green onion black sesame seeds
shredded carrots I get these pre shredded and some kombu seaweed which I loved
and it's so full of really healthy minerals for you so it's awesome you're
gonna want to marinate your mushrooms this is gonna be kind of like the needy
base or the meat substitute and you're just gonna add the coconut aminos and
the word Chester Shire sauce and just let it kind of sit there for a few
minutes anywhere like mu 10 to 20 minutes however long you I think I let mine
sit for five and and then it's you're gonna cook it down later in a sauce pan
now I'm gonna use my little chopsticks here and I'm gonna mix some miso paste
with some warm water and you're just gonna kind of mix that up and not gonna
allow the miso paste just kind of dissolve.
So you don't have miso chunks in your new two Bowl which nobody's gonna like gonna be like fighting it too salty chunks of you so I'm so in a skillet on medium heat you're gonna put in you can put some oil I used a little bit of sesame oil and you're just gonna throw in your mushrooms that have been marinating for you know five minutes and you're just gonna sautee that I saute it for about three minutes that we keep long nice and tender during that time you can go ahead pop your brown rice ramen noodles into some boiling water just like you do with mr. noodles and if you remember you put those on for about two-and-a-half to three minutes long to cook it's exactly like instant you know and after that's done your mushrooms should be well cooked now and they're looking very delicious and you're just going to throw in your noodles with the broth because one wants us to do kind of a soup if you don't want it to be a soup you can leave it without and I'm using my chopsticks here that I got from Thailand so I thought I would flip these out for this recipe for you guys and you're just gonna throw in that miso paste that you've already dissolved that way like that it mixes well with the water and doesn't get all chunky now you're gonna want to add in your veggies I'm throwing in the kale the broccoli I like to add them in bra that way you're getting the benefits of raw veggies because they're only gonna get slightly cooked and then I'm adding the carrots right cabbage kind of mix that in there so the veggies can kind of stay heat it up on by the liquid but they're not really gonna get cooked which just makes us even more healthy and full of lots of vitamins and minerals that aren't getting cooked down as if when is if you're like gonna boil it you know.
So then you're gonna add in your hot sauce your seaweed both of those are optional if you don't want it hot you don't have seaweed on hand it's totally fine and then you're gonna add in your marinated sauteed mushrooms and the green onions and I just love that combination so you're gonna go ahead mix it all in there and you have yourself an amazing ramen noodle bowl that is like the spicy miso then when I get a Rio G I think it's called the Toronto it's called spicy spicy miso so this is why I kind of look for that that kick and then I added some of the black sesame seeds into some wedges of lime for an extra citrus kick this is so amazing delicious so good for you and it's really gonna fill you out for either lunch or dinner and I hope you guys really enjoy this recipe .
So you don't have miso chunks in your new two Bowl which nobody's gonna like gonna be like fighting it too salty chunks of you so I'm so in a skillet on medium heat you're gonna put in you can put some oil I used a little bit of sesame oil and you're just gonna throw in your mushrooms that have been marinating for you know five minutes and you're just gonna sautee that I saute it for about three minutes that we keep long nice and tender during that time you can go ahead pop your brown rice ramen noodles into some boiling water just like you do with mr. noodles and if you remember you put those on for about two-and-a-half to three minutes long to cook it's exactly like instant you know and after that's done your mushrooms should be well cooked now and they're looking very delicious and you're just going to throw in your noodles with the broth because one wants us to do kind of a soup if you don't want it to be a soup you can leave it without and I'm using my chopsticks here that I got from Thailand so I thought I would flip these out for this recipe for you guys and you're just gonna throw in that miso paste that you've already dissolved that way like that it mixes well with the water and doesn't get all chunky now you're gonna want to add in your veggies I'm throwing in the kale the broccoli I like to add them in bra that way you're getting the benefits of raw veggies because they're only gonna get slightly cooked and then I'm adding the carrots right cabbage kind of mix that in there so the veggies can kind of stay heat it up on by the liquid but they're not really gonna get cooked which just makes us even more healthy and full of lots of vitamins and minerals that aren't getting cooked down as if when is if you're like gonna boil it you know.
So then you're gonna add in your hot sauce your seaweed both of those are optional if you don't want it hot you don't have seaweed on hand it's totally fine and then you're gonna add in your marinated sauteed mushrooms and the green onions and I just love that combination so you're gonna go ahead mix it all in there and you have yourself an amazing ramen noodle bowl that is like the spicy miso then when I get a Rio G I think it's called the Toronto it's called spicy spicy miso so this is why I kind of look for that that kick and then I added some of the black sesame seeds into some wedges of lime for an extra citrus kick this is so amazing delicious so good for you and it's really gonna fill you out for either lunch or dinner and I hope you guys really enjoy this recipe .
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