Miso Ramen Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, minced
• 2 -4 ounces ground lamb
• 5 ounces bean sprouts, rinsed
• 4 ounces cabbage, chopped
• 2 -4 ounces carrots, cut into thin strips
• 4 cups low sodium chicken broth
• 1 teaspoon sugar
• 2 teaspoons light soy sauce
• 4 tablespoons miso
• 2 (3 ounce) packages ramen noodles (without the flavor packet)
• 1/2 teaspoon sesame oil

Recipe

• 1 heat olive oil in a soup pot or a wok and cook minced ginger, garlic and lamb on medium heat until lamb is no longer pink.
• 2 add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
• 3 add the chicken broth, sugar and soy sauce and bring to boil.
• 4 turn heat down to low and melt miso in the soup.
• 5 add sesame oil and take off of heat.
• 6 meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
• 7 add noodles to soup and serve.