15-Minute Ramen

Meredith Youngson's recipe for a quick and healthy ramen noodle soup with immunity-boosting ingredients.

4 cups vegetable or chicken broth
1 tbsp finely grated fresh ginger
2 garlic cloves thinly sliced
3 green onions light green and white parts, thinly sliced, divided
2 tbsp white miso paste
2 tbsp tahini
1 tbsp tamari or coconut aminos plus more as needed
2 cups coarsely chopped baby spinach or kale
2 5 oz (140 g) pkg brown rice ramen noodles cooked according to package directions, drained and kept warm
tamari, toasted sesame oil, red pepper flakes, soft-boiled eggs and/or chopped cilantro for topping (optional)

In a large pot, combine the broth, ginger, garlic and half of the green onions. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Cook for 5 to 6 minutes, until aromatic.
Add the miso, tahini and tamari, whisking well to combine. Stir in the spinach and remove the pot from the heat (the residual heat will cook the spinach). Taste and add more tamari, if needed.
Divide the noodles between two bowls, then ladle the broth and aromatics over top. Garnish with the remaining green onions and any other desired toppings. Serve immediately.