Corn And Mushroom Ramen Bowls
  1. Bring the chicken stock and miso paste to a simmer over medium-high heat, stirring to dissolve the paste. Add the noodle bundle, corn and most of the mushrooms. Simmer until the noodles are soft and al dente, about 4 minutes.

  2. 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!)

  3. SUMMAH SOUP.

  4. Serves two. (unless your kids are like mine and totally yoink your soup)

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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