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Miso Spinach Noodles

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Food, Soup, Ingredient, Serveware, Cuisine, Noodle, Bowl, Produce, Noodle soup, Boiled egg,

Mike Garten

Miso paste gives this simple ramen recipe a serious umami boost.

8
c.

water

1
tsp.

sugar

1/2
c.

miso paste

4
oz.

thin rice noodles

5
oz.

baby spinach

1
lb.

silken or soft tofu, cut into small cubes

2
tsp.

sesame oil

2


hard-cooked eggs, halved

  1. In 4-quart saucepot, heat water and sugar to boiling on high. Reduce heat to medium.
  2. 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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