Ingredients
Miso Ramen
- 3 cups (710 ml) low-sodium chicken broth
- 1- to 1 1⁄2-inch (2.5 to 4 cm) piece fresh ginger, peeled and thinly sliced
- 1 clove garlic, smashed
- 2 green onions (1 cut in half for the soup and 1 chopped for garnish), divided
- 2 tablespoons (32 g) miso
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 1 teaspoon sesame oil
- 2 bundles/packets (3 ounces, or 85 g) dried ramen noodles
- 2 hard-boiled eggs, halved
- 1 cup (50 g) bean sprouts, blanched
- 6 snow peas, blanched
- 2 to 4 slices ham