- 6
Ingredients
- 4 (3-oz) pkg dry ramen noodles, spice packet discarded
- 2 tsp vegetable oil
- 2 Tbsp sesame oil
- 2 Tbsp ginger, minced
- 1-1/2 Tbsp garlic, minced
- 3/4 cup scallions, sliced
- 1 cup carrots, thinly julienned
- 1 cup shiitake or white button mushrooms, thinly sliced
- 3 cups Napa cabbage, chopped
- 6 cups water
- 1/2 cup white miso paste
- 2 Tbsp soy sauce
- 1 cup frozen corn
- 1 cup shelled edamame
- 4 cups baby spinach, chopped large
- 1 (5-oz) can sliced water chestnuts, chopped
- 2 cups snow peas, halved width-wise
Preparation
Step 1
Cook the ramen noodles according to their package directions. Drain and cool under cold water. Toss the noodles with vegetable oil and set aside.
In a 4- to 5-qt stockpot, heat the sesame oil over medium heat. Add the ginger, garlic, and scallions. Sauté for 1 minute. Toss in the carrots, mushrooms, and Napa cabbage, sautéing for a few more minutes. Stir in the water, miso paste, and soy sauce, heating the mixture until hot and miso has dissolved, being careful not to boil. Completely cool the broth.
While the broth is cooling, divide the noodles into 6 (3 cup) resealable containers. Divide the corn, edamame, spinach, water chestnuts, and snow peas between the containers.
When the broth has cooled, evenly divide it between the containers. Place on the lid, seal, and refrigerate until use.