EBT-Friendly: 80% of ingredients

Made by Stephanie Ho

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Assembly Time: 25 minutes

This Spicy Creamy Miso Ramen is rich, cozy, and protein-packed with chicken thigh, lean ground pork, bone broth, Greek yogurt, noodles, vegetables, and a soft-boiled egg.

Servings:  1

Ingredients:

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Original recipe (1X) yields 1 servings.

 

•   120 g yaki soba noodles (cooked)
•   1 cup Pacific bone broth (+ 1 cup water)
•   1.5 tsp white miso paste
•   1/2 tsp doubanjiang
•   1/2 tsp lite soy sauce
•   sesame oil spray (light mist, ~ 1/4 tsp worth)
•   1 clove garlic (minced)
•   1/2 tsp ginger (grated)
•   50 g 90% lean ground pork
•   90 g chicken thigh (cooked and sliced)
•   1 egg (soft-boiled)
•   1/4 cup nonfat Greek yogurt
•   2 tbsp corn
•   1/4 cup brown beech mushrooms
•   1/2 cup bok choy (chopped)
•   2 tns[ scallions (sliced)
•   S&B chili powder (Nanami Togarashi, to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Soft-boil the egg for 6½–7 minutes. Chill, peel, and set aside.
2. Cook the chicken thigh until cooked through, then slice.
3. Sauté the garlic and ginger in a light mist of sesame oil spray.
4. Add the ground pork and brown it.
5. Stir in the white miso paste, doubanjiang, and lite soy sauce.
6. Add the bone broth and water.
7. Simmer with the corn and brown beech mushrooms.
8. Turn off the heat, then whisk in the nonfat Greek yogurt.
9. Add the yaki soba noodles to a bowl.
10. Pour in the creamy miso broth.
11. Top with the sliced chicken, soft-boiled egg, bok choy, scallions, and S&B chili powder.