Citrus makes a delicious addition to simmered broths and soup stocks. In this recipe, red grapefruit peel is used to infuse the broth for a hearty bowl of vegetarian ramen. This easy meal provides a burst of refreshing citrus flavor with each bite.
SERVINGS: 4
TIME TO TABLE:
15 minutes prep, 30 minutes cooking.
INGREDIENTS:
Broth
1 tablespoon olive or vegetable oil
4 green onions, sliced, whites and greens separated
4 cloves garlic, minced
2 teaspoons miso paste
5 cups low-sodium vegetable broth
1 Paramount Citrus red grapefruit
2 tablespoons soy sauce
Vegetables
1 tablespoon olive or vegetable oil
8 to 10 cremini mushrooms, sliced
1 small head bok choy, sliced
¼ teaspoon salt
1/8 teaspoon ground black pepper
8 to 10 oz. ramen noodles, cooked per package directions
2 soft or hard boiled eggs
PREPARATION
1. In a soup pot, heat 1 tablespoon of oil over medium-high. Add the sliced whites of the green onions and the garlic. Cook for 2 to 3 minutes, until they begin to soften.
2. Stir in the miso paste and then add the stock. Bring to a boil.
3. Use a vegetable peeler to remove the peel from the grapefruit. Remove only the thin peel in large pieces, leaving the white pith behind.
4. Reduce the heat to medium, add the peel. Simmer for 15 minutes. Remove and discard the peel. Stir in the soy sauce.
5. While the broth simmers, prepare the vegetables. In a large skillet, heat 1 tablespoon of oil over medium-high. Add the mushrooms and cook for 2 minutes.
6. Add the bok choy and cook for 1 to 2 minutes, just until it begins to will. Stir in the salt and pepper.
7. To serve, divide the ramen noodles between 4 bowls, top with about 1 ¼ cups of broth. Arrange ¼ of the vegetables in the bowl over the noodles. Add some of the remaining green onions to taste and top with half of an egg.
