Miso Ramen Bowl
Ingredients
- Baby Bella mushrooms: a handful sliced
- Carrot: 1 julienned
- Green onion: 2 chopped
- Bean sprouts: a generous handful
- Boiled egg: 1 soft or medium-boiled
- Miso paste: 2 tablespoons
- Ramen noodles: 7 ounces
- Bok choy: 2-3 baby bok choy halved
- Fried chicken thighs: 2 marinated in (Garlic, Ginger, Soy Sauce, Sesame Oil, Mirin) Sauce
Instructions
- Bring a pot of water to a boil. Add ramen noodles and cook according to package directions.
- While noodles are cooking, heat a skillet over medium heat. Add mushrooms and carrots and cook until softened.
- Add miso paste, bean sprouts, and green onion to the skillet. Cook for 1 minute more.
- Add cooked ramen noodles and bok choy to the skillet. Toss to combine.
- Top with fried chicken thighs and a boiled egg.
Notes
A handful is approximately 1/2 cup.
7 ounces of ramen noodles is approximately 200 grams.
1 tablespoon is equal to 3 teaspoons.
7 ounces of ramen noodles is approximately 200 grams.
1 tablespoon is equal to 3 teaspoons.