Corn And Mushroom Ramen Bowls Recipes
CORN AND MUSHROOM RAMEN BOWLS
This soup is phenom and only takes a few minutes to pull together! Under 30, seriously, since it's vegetarian. It's earthy, rustic, fresh, comforting, simple, complex, bright, light, noodle-y and yumtastic.
Provided by Bev Weidner
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring the stock and miso paste to a simmer in a medium pot or Dutch oven over medium-high heat, stirring to dissolve the paste. Add the noodles, corn and mushrooms. Stir in the soy sauce and juice from half the lime. Simmer until the noodles are al dente, about 4 minutes.
- Ladle the soup between 2 big bowls and garnish with the scallions. Finish with more lime juice if desired.
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- Stir in the soy sauce and a good squeeze of lime juice. Ladle the soup among two big bowls and garnish with the hard boiled eggs, remaining mushrooms, scallions and saffron threads. (or a dollop of chili paste - way cheaper!)
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