Easy Miso Ramen with Corn, Egg, and Mushrooms

Serves: 4

Total time: 75 minutes

Active time: 30 minutes

Ingredients

• 1 tbsp butter, unsalted

• 1 cup frozen corn

• 2 cups mushrooms, sliced

• 1 tbsp soy sauce or tamari

• 4 eggs, soft boiled, halved

• 1 tbsp ginger, grated

• 2 cloves garlic, chopped

• 8 cups vegetable stock

• 2 tbsp miso paste

• 1 tbsp tahini

• 4 servings ramen noodles, cooked

• 2 green onions, sliced

• 1 tbsp sesame seeds

Preparation

1. Heat butter in a saucepan, fry corn until warm. Set aside. 

2. Add mushrooms and soy sauce to the pan, cooking until browned, about 7-8 minutes. Set aside.

3. Soft-boil 2 eggs and set aside. 

4. Bring stock, garlic, ginger, and scallions to a boil. Boil for 30 minutes.

5. Whisk the miso paste and tahini into the broth.

6. Assemble the soup: Divide noodles between 4 bowls. Pour over broth. Add the corn, mushrooms, chopped green onion, and soft-boiled egg. Garnish with sesame seeds.

7. Enjoy!