Ingredients
-
Miso Ramen
- Miso Broth
- 2 bundles/packets (3 ounces, or 85 g) dried ramen noodles
-
Toppings
- 2 hard-boiled eggs, halved
- 1 cup (50 g) bean sprouts, blanched
- 6 snow peas, blanched
- 2 to 4 slices ham
Prep Time:
10 minutes
Number of Servings:
2
Recipe Source:
Bento by Yuki & Noriko ($15.99, Race Point Publishing, 2020)
Directions
-
The Day Before:
- Prepare the miso broth the day before and refrigerate.
- Hard-boil the eggs and blanch the bean sprouts and snow peas the night before.
-
In The Morning:
- In the morning, boil the ramen noodles according to package directions, drain, and transfer to a bento box large enough to hold the noodles, toppings, and soup.
- Top with the hard-boiled eggs, bean sprouts, snow peas, ham, and chopped green onions.
- Reheat the broth, and prep any toppings.
-
When Ready to Eat:
- Pour the broth over the noodles and toppings.
Nutrition Info:
With two slices of ham: 448 Calories, 27 g Protein, 176 mg Cholesterol, 42 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 20 g Total fat (6 g sat), 2,084 mg Sodium, ★★★★★ Vitamin B3 (niacin), Phosphorus, ★★★★ Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, ★★★ Vitamin B1 (thiamine), Folate, ★★ Vitamin B6, Iron, Zinc, ★ Vitamin C, Vitamin E, Magnesium, Potassium
Here's the broth recipe...
Create an amazing base from store-bought broth, with a few key fresh ingredients.
