Spicy Ramen Cup Of Noodles Recipes

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EASY SPICY MISO RAMEN NOODLES



Easy Spicy Miso Ramen Noodles image

Spicy Miso Ramen is one of my favorite Ramen Noodles. It'll be ready in less than 30 minutes - better than the one from the restaurant.

Provided by Izzy

Number Of Ingredients 13

2 packages ramen noodles
3 tablespoons miso paste
2 teaspoons chili bean paste
1 teaspoon vegetable oil
2 teaspoons minced garlic
2 teaspoons grated ginger
1 shallot minced
1/4 lb ground pork
2 cups chicken stock
3 tablespoons soy sauce
2 green onions
salt and pepper to taste
2 soft-boiled eggs

Steps:

  • Heat vegetable oil in a large pot over medium heat.
  • Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
  • Add ground pork, and stir-fry until no longer pink.
  • Add chili bean paste and miso paste.
  • Add chicken stock, soy sauce, and green onions.
  • Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
  • Taste and season with salt and pepper to taste. Remove from heat and set aside.
  • Cook ramen noodles al dente according to the instructions on the package.
  • Drain completely and divide the noodles into 2 bowls.
  • Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

Nutrition Facts : Calories 645 kcal, Carbohydrate 57 g, Protein 33 g, Fat 32 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 212 mg, Sodium 4054 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

SPICY RAMEN CUP OF NOODLES



Spicy Ramen Cup of Noodles image

Make your own cup of instant soup at home with this vegetarian ramen recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Provided by Devon O'Brien

Categories     Healthy Ramen Soup Recipes

Time 15m

Number Of Ingredients 12

1 ½ tablespoons reduced-sodium vegetable bouillon paste
1 ½ teaspoons white miso
1 ½ teaspoons chile-garlic sauce
1 ½ teaspoons grated ginger
¾ cup shredded carrot
¾ cup sliced shiitake mushrooms
1 ½ cups chopped baby spinach
3 hard-boiled eggs, halved
1 ½ cups cooked ramen noodles
3 tablespoons sliced scallions
¾ teaspoon sesame seeds
3 cups very hot water, divided

Steps:

  • Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili-garlic sauce and 1/2 teaspoon ginger in each of 3 pint-and-a-half size canning jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.
  • To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 63.7 g, Cholesterol 240.1 mg, Fat 7.4 g, Fiber 11.5 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 866.3 mg, Sugar 2.3 g

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