Pasta, Stir Fry & Side Dishes

Miso Vegetable Ramen Bowl


2 large eggs

2 Tbsp (25 mL) sesame oil

½ medium onion, chopped

1-inch (2.5 cm) piece of ginger, finely chopped

1 clove of garlic, minced

3 Tbsp. (45 mL) low-sodium soy sauce

4 cups (1L) vegetable broth

2 Tbsp (25 mL) miso paste

2 cups (500 mL) fresh shiitake mushrooms, stems removed and sliced*

1 large carrot, thinly sliced

1 sweet pepper, chopped

1 cup (250 mL) baby bok choy, chopped

3 to 4 green onions, sliced diagonally (reserve garnish)

3 ounce (100g) packaged ramen noodles

Toasted sesame seeds, garnish


  1. Place eggs in a single layer in a small pot and cover eggs with cold water. Over high heat, bring eggs to a rolling boil. Turn off heat and cover pot with a lid, let stand in water for 10 minutes for hard-cooked or 6 minutes for soft-cooked large eggs. Drain water and immediately place eggs into an ice bath. Rapid cooling will prevent a grey-green ring from forming around the yolks. Peel eggs and slice lengthwise in halves.
  2. Add oil in a large stockpot over medium-high heat, add onion and ginger and sauté until onions are translucent.
  3. Add garlic and stir frequently for 1 minute. Whisk in soy sauce, broth, and miso paste.
  4. Add mushrooms and carrots and bring stock liquid to a boil, reduce heat to a simmer.
  5. Add peppers, green onion and baby bok choy. Simmer 5-8 minutes until tender.
  6. Taste test the broth and add salt to taste if required. (soy sauce, broth and miso paste will add sodium to this stock)
  7. Remove soup from the heat and add ramen noodles. Allow to soften.
  8. Divide soup into bowls and serve topped with cooked eggs.
  9. Garnish with green onion and toasted sesame seeds.

Serves: 2-4

*Substitute for white or brown button mushrooms

Nutrients per serving, 1/4 portion sizes:

Calories: 267
Carbohydrates: 27 g
Fat: 13 g
Protein: 13 g
Sodium: 1837 mg

Fibre: 2.5 g