FIFTEEN-MINUTE IMMUNITY RAMEN
Servings 2 servings
Ingredients
- 4 cups vegetable or chicken broth
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves thinly sliced
- 3 green onions light green and white parts, thinly sliced, divided
- 2 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon tamari or coconut aminos plus more as needed
- 2 cups coarsely chopped baby spinach or kale
- 2 (5-ounce/140g) packages brown rice ramen noodles, cooked according to package directions, drained, and kept warm
- Tamari toasted sesame oil, red pepper flakes, soft-boiled eggs, and/ or chopped cilantro, for topping (optional)
Instructions
- In a large pot, combine the broth, ginger, garlic, and half of the green onions. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Cook for 5 to 6 minutes, until aromatic.
- Add the miso, tahini, and tamari, whisk- ing well to combine. Stir in the spinach and remove the pot from the heat (the residual heat will cook the spinach).
- Taste and add more tamari, if needed.
- Divide the noodles between two bowls, then ladle the broth and aromatics over top. Garnish with the remaining green onions and any other desired toppings. Serve immediately.
Notes
Excerpted from Super Tonics: 75 Adaptogen-Packed Recipes for Sleep, Beauty, and Wellness by Meredith Youngson. Copyright © 2023 Meredith Youngson. Photographs by Jocelynne Flor. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.