Instant ramen is quick and easy, and it's nostalgic for a lot of people who grew up in Hawai'i. This version gets a healthy twist with organic ramen noodles, organic miso broth, and anti-inflammatory moringa (kalamungay) leaves and flowers.
You could use fresh noodles, too, but dried noodles store nicely as an always in the cabinet, back-up dinner option. We used a homemade miso broth instead of the one that comes with the noodles, but the packaged instant broth works fine. If you don't have fresh kalamungay leaves, just add our Green Flash Extra-Fine Moringa Powder prior to serving for the same anti-inflammatory nutritious boost.
3 packages organic instant ramen (Koyo brand)
1 T olive oil
2 cloves minced garlic
1 knob grated ginger
4 cups chicken broth
3 T organic miso
Salt to taste
Carrots cut into julienne strips
Chopped green onions
Fresh moringa (kalamungay) leaves
Fresh moringa (kalamungay) flowers
1. Preheat a pot, then add olive oil, garlic and ginger. Stir fry until you can smell the garlic cooking.
2. Add mushrooms and carrots. Cook until tender and slightly browned.
3. Add chicken broth and miso.
4. Add salt to taste.
5. Soft-boil eggs for about 7 minutes, then transfer to an ice bath to cool quickly.
(If you prep the eggs 8+ hours ahead, you can make a sauce to soak the eggs in. Boil 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake and 1 tsp sugar until the sugar dissolves, then soak the eggs in the cooled sauce 8+ hours or overnight. I threw this dinner together last minute, so no sauce this time around.)
6. Cut eggs in half.
7. Add noodles to broth mixture and cook until al dente.
8. Serve noodles and broth, then top with fresh kalamungay leaves, kalamungay flowers, chopped green onions, kamaboko and soft-boiled eggs.