Nutrition Facts

Serving Size 849 g

(Approx. 2 Servings)

Amount Per Serving

Calories	610	Calories From Fat	170

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 185 mg	62%

Sodium 3240 mg	135%

Total Carbohydrate 82 g	27%

Dietary Fiber 7 g	28%

Sugars 16 g

Protein	21 g

Vitamin A 150%	•	Iron 50%

Vitamin C 60%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

15-Minute Spicy Red Miso Ramen

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

2 large H‑E‑B Grade AA Omega Plus Cage Free Large Brown Eggs

4 cup(s) Pacific Foods Organic Free Range Chicken Broth

2 Tbsp Miso Master Organic Traditional Red Miso

2 Tbsp Chung Jung One Gochujang Korean Chili Sauce

2 large H‑E‑B Organics Texas Roots Portabella Cap Mushrooms

4 cup(s) H‑E‑B Select Ingredients Baby Spinach

6 Oz Wei-Chuan Organic Langzhou Ramen Noodles, cooked according to package directions

1 Tbsp H‑E‑B Sliced Green Onion

1/2 Tsp H‑E‑B Sesame Seed Seasoning

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Instructions

In a medium pot, bring water to a boil then add eggs. After 8 minutes, remove eggs and run under cold water. Quickly peel and slice in half. If you like your eggs yolks runny, reduce cook time to 7.5 minutes.

Set a large pot over medium heat, add chicken broth, and bring to a simmer. Stir in miso and chili sauce until combined.

Add mushrooms, simmer 4 minutes then add spinach and let soften. Remove from heat.

Divide ramen noodles into two bowls, spoon soup mixture on top, and garnish with eggs, green onions, and sesame seeds.

15-Minute Spicy Red Miso Ramen

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