Corn and Mushroom Ramen Bowls

Name: Corn and Mushroom Ramen Bowls
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 4 to 5 cups vegetable stock; 1 tablespoon dark miso paste; 4 ounces Chinese curly noodles (a couple packets of ramen would work here); 2 ears fresh corn, kernels removed; 4 ounces baby bella mushrooms, wiped clean, sliced; 2 tablespoons soy sauce; 1 lime, halved; 1/2 cup sliced scallions (about 3 scallions)

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

This soup is phenom and only takes a few minutes to pull together! Under 30, seriously, since it's vegetarian. It's earthy, rustic, fresh, comforting, simple, complex, bright, light, noodle-y and yumtastic.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

Ingredients

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4 to 5 cups vegetable stock

1 tablespoon dark miso paste

4 ounces Chinese curly noodles (a couple packets of ramen would work here)

2 ears fresh corn, kernels removed

4 ounces baby bella mushrooms, wiped clean, sliced

2 tablespoons soy sauce

1 lime, halved

1/2 cup sliced scallions (about 3 scallions)

Directions

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11m Easy 95%

CLASS

Bring the stock and miso paste to a simmer in a medium pot or Dutch oven over medium-high heat, stirring to dissolve the paste. Add the noodles, corn and mushrooms. Stir in the soy sauce and juice from half the lime. Simmer until the noodles are al dente, about 4 minutes.
Ladle the soup between 2 big bowls and garnish with the scallions. Finish with more lime juice if desired.