Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet.
- 2 large eggs
- 6 green onions, thinly sliced on a bias, white parts separated from dark-green parts
- 4 tsp. low-sodium sweet white miso, divided
- 2 oz. shiitake mushrooms, stems removed, caps halved and thinly sliced (1 cup)
- 1 3-oz. pkg. plain ramen noodles, snapped in half
1 Crack eggs into mini food-processor bowl. Add 1⁄4 cup sliced dark-green onion tops, 1⁄4 tsp. miso, and 1 Tbs. water. Process until smooth.
2 Heat small non-stick skillet over medium heat. Spray lightly with cooking spray. Add mushrooms to pan in single layer, and cook 2 minutes, or until lightly brown. Reduce heat to low, add 1⁄2 cup white parts of onions, and season with salt and pepper, if desired. Cook 2 minutes, or until mushrooms are tender and onions start to brown.
3 Pour egg mixture into pan, cover, and cook 6 minutes, or until omelet is lightly browned on bottom and top is mostly dry. Turn off heat and let stand, covered, 2 minutes. Slide omelet onto cutting board and cut into 1⁄2 -inch pieces.
4 Bring 2 cups water and remaining miso to a boil in small saucepan. Add ramen noodles, and cook 4 to 5 minutes, or until tender, stirring once or twice.
5 To serve, ladle 1⁄4 cup broth and 1⁄4 cup noodles into each bowl; top each bowl with 2 Tbs. diced omelet and 1 Tbs. sliced green-onion tops.
- Calories: 154
- Carbohydrate Content: 18 g
- Cholesterol Content: 93 mg
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 205 mg
- Sugar Content: 2 g