Ginger Garlic Miso Ramen Noodles Recipe with Poached Egg
Ginger Garlic Miso Ramen Noodles with Poached Egg is a quick and easy vegetarian dinner made with zucchini and ramen noodles, miso, your favorite chili sauce, and runny eggs. Comforting, healthy, and ready in just 20 minutes!
Servings: 3 servings
Ingredients
- 6 oz ramen noodles seasoning packet discarded if included
- 4 tablespoon butter
- 6 cloves garlic minced
- 2 tablespoon fresh ginger peeled + grated
- 1 tablespoon white miso paste
- 2.5 tablespoon low sodium soy sauce
- 3.5 small to medium zucchini spriralized
- 4 green onions chopped
- 3 eggs poached
- fresh cilantro for serving
- fresh basil for serving
- toasted sesame seeds for serving
Instructions
- Bring a large pot of salted water to a boil. Add the ramen noodles (no seasoning packets) to the boiling water, and cook for 2-3 minutes, or until the noodles are al dente (not soggy!). Drain the noodles and rinse under cold water to prevent further cooking.
- In the meantime, heat a large skillet over medium heat. Add the butter and garlic and cook for 3-4 minutes, stirring constantly to prevent the garlic from burning. Mix in the ginger and miso paste and cook for 1 minute. Carefully toss in the zucchini and add the soy sauce and mix to coat. Cook for 3-4 minutes. Gently toss the cooked ramen noodles and chopped green onions with the zucchini noodles.
- Remove from heat and top each bowl with one or two poached eggs, sesame seeds, fresh chopped cilantro and Sriracha (optional).
Nutrition
Calories: 520kcal | Carbohydrates: 50g | Protein: 16g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 204mg | Sodium: 2030mg | Potassium: 882mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1330IU | Vitamin C: 45.8mg | Calcium: 105mg | Iron: 4.6mg
