quart low sodium vegetable broth
inch fresh ginger, grated
cloves garlic, grated
ounces fresh shiitake mushrooms, cut in half or quartered depending on size
tablespoons low sodium soy sauce
tablespoons rice vinegar
tablespoons white miso paste
tablespoon hot chili oil plus more for garnish
ounce bag baby spinach
ounces fresh or dried ramen noodles, cooked according to package directions
package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions, chopped
scallions, trimmed and chopped for garnish
carrot, shredded for garnish
sesame seeds for garnish
In a medium pot, add vegetable broth, ginger, garlic, mushrooms, soy sauce, rice vinegar, tahini, miso, and chili oil. Bring to a boil, then reduce to a low simmer and cook, stirring occasionally 20-25 minutes.
Meanwhile, divide spinach, then ramen noodles, into 4 bowls.
Ladle the broth over the spinach and noodles (the hot broth will wilt the spinach and heat the noodles). Garnish with Nature’s Fynd Meatless Breakfast Patties, scallions, carrots, sesame seeds and more chili oil (optional). Serve.
Per serving 1 cup (495g): Calories: 460 kcal, Fat: 17 g, Sat Fat: 1.5 g, Sodium: 1374 mg, Carbohydrates: 60 g, Protein: 21 g
Allergen information: Contains fungi, soy