Ingredients
4 cups vegetable broth
2 tablespoons miso paste
2 packs of instant ramen noodles
1 cup frozen edamame
1 red bell pepper, sliced
2 green onions, chopped
2 soft-boiled eggs
1 teaspoon sesame oil
Chili flakes, to taste
Seaweed, for garnish
Method
Bring the vegetable broth to a simmer in a large pot over medium heat.
Stir in the miso paste until it fully dissolves.
Add the instant ramen noodles and cook them for 3-4 minutes or until tender.
In the last minute of cooking, add the frozen edamame, red bell pepper, and sesame oil to the pot.
Serve the ramen in bowls, topping each with a soft-boiled egg, chopped green onions, chili flakes, and seaweed.
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