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15-minute spicy red miso ramen

www.heb.com

Your Recipes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

Author : H-E-B

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups h‑e‑b select ingredients baby spinach1/2 tsp h‑e‑b sesame seed seasoning2 tbsp miso master organic traditional red miso6 oz wei-chuan organic langzhou ramen noodles2 large h‑e‑b organics texas roots portabella cap mushrooms4 cups pacific foods organic free range chicken broth1 tbsp h‑e‑b sliced green onion2 tbsp chung jung one gochujang korean chili sauce2 large h‑e‑b grade aa omega plus cage free large brown eggs

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Instructions

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Step 1

In a medium pot, bring water to a boil then add eggs. After 8 minutes, remove eggs and run under cold water. Quickly peel and slice in half. If you like your eggs yolks runny, reduce cook time to 7.5 minutes.

Step 2

Set a large pot over medium heat, add chicken broth, and bring to a simmer. Stir in miso and chili sauce until combined.

Step 3

Add mushrooms, simmer 4 minutes then add spinach and let soften. Remove from heat.

Step 4

Divide ramen noodles into two bowls, spoon soup mixture on top, and garnish with eggs, green onions, and sesame seeds.

Step 5

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