This delectable dish is Japanese and macrobiotic (gut health) inspired. While noodle dishes aren’t my typical go-to, this ramen feast in a bowl allows us a holistic way to get creative in the kitchen with unique ingredients.
Miso paste is a traditional Japanese fermented soybean paste. It can age from weeks to years – ya – and stays fresh for a very long time in the fridge. It has an umami flavor and can be added to soups, sauces, marinades, and salad dressings. Miso unpasteurized offers live microbes – here I go again with gut health. It is high in sodium, although if you can, please try miso in your recipes. It has so many other healthy benefits – and is delicious.
Recipe
2 tsp sesame oil
2 ramen noodle cakes – Lotus Foods
½ tbsp grated ginger root
1 tbsp miso paste
1 ½ tbsp soy sauce or coconut amino acid
3 tsp freshly squeezed lemon juice = ½ lemon
1 cup cubed firm tofu
1 cup broccoli florets
½ white onion
3 tbsp chopped nori seaweed
Instructions
Prepare the ramen noodles following the instructions on the package and set aside
In a deep pan or wok, heat sesame oil
Add onion, ginger, tamari, miso, garlic, and saute for 3 minutes
Add broccoli florets – stir for 10 minutes on low heat
Add tofu – stir for 5 minutes
Add the prepared ramen noodles – mix gently, folding in all the ingredients
Ready to serve or refrigerate in mason jars
Enjoy for the next 3 days!
Genia’s Spoon Me Tips
Nori seaweed is the seaweed that most of us are familiar with – it is used to wrap sushi rolls. Nori is high in fiber, protein, iodine, and other vitamins and minerals. I highly suggest you include them in your recipes by sprinkling them on your salads, grains, and soups. Seaweed rocks!
This recipe makes for a complete meal. Place it in mason jars for a snack on the go – preparing to succeed makes eating so much easier when you want a nutritious meal, pronto!
Much love,
Genia