Quick and Creamy Ramen Miso w/

In today’s video I’m going to show you how to make one of my favorite ramen dishes. This quick and creamy ramen is made with Almond Breeze Unsweetened Original Almondmilk, which is what gives the broth its deliciously creamy texture. Plus, Almond Breeze Almondmilk is non-GMO, non-dairy, and made with the best quality almonds. Save this recipe for a quick and delicious weekday meal your entire family will love.
Read the full article: parade.com/recipes/creamy-ramen
Quick and Creamy Ramen Recipe
Ingredients:
1 clove garlic, minced
2 tablespoons white miso paste
1/2 tablespoon garlic chili paste
1 tablespoon tamari
1/2 tablespoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 cup unsweetened Almond Breeze AlmondMilk
1 cup water
2 cups chicken bone broth
4 oz ramen noodles (regular or rice)
1 cup shiitake mushrooms, sliced
1/2 tablespoon white sesame seeds
1 green onion, sliced
2 baby bok choy, blanched
1/4 cup frozen corn, blanched
Instructions:
In a large pot, heat the toasted sesame oil over low-medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms and cook for 2-3 minutes until softened.
Add the chicken bone broth, water, tamari, rice vinegar, and garlic chili paste to the pot. Stir to combine and bring to a boil.
Once boiling, reduce the heat and let the soup simmer for 10 minutes to allow the flavors to develop.
Cook the ramen noodles according to the package instructions in a separate pot.
In a small bowl, whisk together the white miso paste and unsweetened Almond Breeze AlmondMilk until well combined.
Once the soup has simmered, add in the miso-almond milk mixture to the pot. Stir well to combine.
To serve, divide the cooked noodles among two bowls. Ladle the soup over the noodles and top with the blanched bok choy, blanched corn, sliced green onion, and sesame seeds.
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Can't get enough of this noodle recipe!