Fresh Veggies and Herbs in a Miso Broth

Fresh, Easy, Delicious and Quick!

This recipe is all about inspiring you to experiment and flavor according to personal preference, rather than following my recipe word for word.  I used cooked ramen noodles from the night before, and veggies and herbs that I already had in my fridge and garden, making it the perfect meal to use up leftovers.  You could use leftover rice or even spaghetti noodles if you don’t have ramen in the fridge.  It is super healthy, super delicious, super easy, and super flexible!  The best part is that it whipped up in a matter of minutes, with hardly any dishes used – which, when you  have a small kitchen sink and no dishwasher, is a HUGE win!

Processed with VSCO with a6 preset


•Remember!  This recipe is just a guideline, feel free to add and omit whatever you want to yours!•

Fresh Veggies and Herbs in a Miso Broth

(serves 1)

1 head of broccoli, chopped (I included the stalk in mine since it’s my favorite part!)

1 Tbsp olive oil

1 Cup leftover ramen noodles, rice or spaghetti noodles

2 Cups water

1 Tbsp miso paste

10 leaves of fresh baby spinach

1 Tbsp fresh mint

1-2 Tbsp fresh basil

2 Tbsp alfalfa sprouts

Liquid aminos (to taste)

Sriracha (to taste)

Heat olive oil in a pan over medium-hot heat.  Meanwhile, put the fresh spinach at the bottom of a larger personal-sized bowl, set aside.  Once the oil is heated, throw in the chopped broccoli and cook till al dente, just a couple of minutes.  Add a dash of liquid aminos to the pan.  Then put the cooked broccoli in the bowl with the spinach (the hot broccoli will wilt the spinach).  Place the cold noodles on top of the broccoli.  Take the same pot you used to cook the broccoli and add the 2 Cups of water to it.  Turn the heat up to high to bring the water to a boil.  While waiting for the water to boil, grab the fresh basil and mint leaves and tear or chop them up into smaller pieces.  Add the basil and mint to the bowl with the broccoli and spinach.  Once the water boils, turn off the heat, and add the miso.  Stir with a metal whisk till it is dissolved.  Add the miso broth to the bowl (it should still be very hot) and use a fork to loosen and the noodles up while the broth heats them.  Add a dash of Sriracha and liquid aminos to taste, top with the alfalfa sprouts and voilà!

Processed with VSCO with a6 preset

Feel free to share your own variation in the comments below!


5 thoughts on “Fresh Veggies and Herbs in a Miso Broth

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s