I’ve been experimenting with making a dish that tastes like ramen. I wasn’t quite sure how to get the miso, rice vinegar, soy sauce, and sesame oil combo just right. But then of course Tasty videos came to the rescue. You know the ones that you watch on Facebook over and over again. This one made a miso broth by just heating up chicken stock and then pouring it into a bowl with some miso and mixing until the miso dissolved. It seemed easy enough so I gave it a try!
Don’t get me wrong, I love ramen noodles. But from time to time, or really most of the time, we are all looking for ways to make our favorites healthier. And for this dish, replacing ramen noodles with spaghetti squash is not only simple, but looks and tastes good too.
I added in some seaweed snacks (I found them at Trader Joes) and my ultimate favorite, an egg, and it brought this dish to the next level! p.s. don’t mind my unsuccessful 6 minute egg this go around. I was in a rush and didn’t have time to make another.
Spaghetti Squash Mushroom Ramen
Ingredients
- 1 small spaghetti squash
- 3 tsp olive oil
- 1 clove garlic
- 4 oz cremini mushrooms
- 4 oz oyster mushrooms
- 1 tbsp miso
- 2 cups chicken broth
- 2 tsp rice vinegar
- 2 eggs
- 4 seaweed snacks
- 2 tbsp green onion
Instructions
-
Preheat the oven to 400 degrees Fahrenheit.
-
Cut the spaghetti squash in half length wise. Scoop out the inside seeds.
-
Add 1 tsp of olive oil to each half.
-
Place each half face down in a glass baking dish.
-
Roast for 30 minutes, or until the skin becomes tender.
-
Meanwhile clean and slice both sets of mushrooms.
-
In a small skillet, add 1 tsp of olive oil and a clove of garlic. Add the mushrooms and cook for 5-10 minutes until tender.
-
In a medium pot, heat the chicken broth and rice vinegar.
-
Add 1/2 tbsp of miso to 2 bowls.
-
When the chicken broth is hot. Pour it evenly into two bowls. Mix it gently until the miso dissolves.
-
Add water to the same pot on medium heat until the water begins to boil.
-
When the water begins to boil, gently drop in two eggs and cook for six minutes.
-
When the spaghetti squash is fully cooked, shred the squash into spaghetti strings.
-
Peel both eggs.
-
To assemble the ramen bowls, add 1/2 a spaghetti squash into each bowl. Add the mushrooms, the seaweed snacks and an egg. Cut the egg in half in the bowl.
-
Dice the green onions and add them on top of the bowl.
Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
