Miso paste gives this simple ramen recipe a serious umami boost.
thin rice noodles
silken or soft tofu, cut into small cubes
hard-cooked eggs, halved
- In 4-quart saucepot, heat water and sugar to boiling on high. Reduce heat to medium.
- In medium whisk miso paste and 1/2 cup boiling water from pot until smooth. To pot, add rice noodles; cook until tender, stirring. Add spinach, tofu, and sesame oil, miso mixture, stirring until spinach wilts. Serve with eggs.
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