Ditch the seasoning packet! Homemade ramen may take more time but it's worth it for the deep, impressive flavor. This healthy ramen recipe features tons of vegetables and soy eggs, which are hard not to eat just on their own.
Make Ahead Tip: Refrigerate soy eggs (Step 1) for up to 3 days; prepare chicken and stock (Step 4) up to 2 days ahead; refrigerate separately until ready to assemble the ramen.
Equipment: Wide-mouthed pint jar
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.
Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator, for more than a year.
Serving Size: about 2 1/4 cups
465 calories; protein 32.8g; carbohydrates 42.3g; dietary fiber 4.4g; sugars 4.6g; fat 17.7g; saturated fat 3.4g; cholesterol 210.5mg; vitamin a iu 14608.5IU; vitamin c 26mg; folate 69.7mcg; calcium 148.3mg; iron 3.5mg; magnesium 55.3mg; potassium 872.2mg; sodium 906.2mg; thiamin 0.2mg.