Brown Rice Miso Ramen
Brown Rice Noodles
2 cloves garlic minced
½ teaspoon minced ginger
1 tablespoon sesame oil
1 teaspoon doubanjiang (chili bean paste)
3 tablespoon of miso paste
4 cups of Chicken Broth (or broth of choice)
1 tsp salt
1 dash of white pepper
2 packages of Gloryland Royal Brown Rice Noodles
2oz bean sprouts
½ cup of canned corn
2 stalks of green onion
Toast sesame oil and add ginger and garlic to pot and cook for one minute. Add doubanjiang, miso, sugar, and cook for 1 minute. Add chicken stock white pepper, sesame oil. Stir and add salt to taste.
Prepare noodles to package instructions. Boil eggs in hot water. 5 minutes for soft boiled or longer if you like your eggs more firm.
Put cooked noodles in bowl, pour the soup broth over the noodles and arrange toppings of drained canned corn, soft boil egg, chopped green onion, and bean sprouts.
Serve and enjoy.