- Noodles, veggies & homemade spice…now that's everything nice! Divide this soup into containers for an on-the-go lunch or dinner.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 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
- 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.
To reheat in the microwave:
- Unseal the lid and leave a bit of space for the steam to escape. Place the container in the middle of the microwave. Microwave until hot, about 3–5 minutes.
To reheat on the stove:
- Empty the contents of the container into a small saucepan. Heat until it is just about to come to a boil. Ladle into bowls and enjoy!