Miso Ramen

1

In a large pot over medium heat, heat the sesame oil. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

2

Pour in the low-sodium broth and bring to a simmer. Stir in the miso paste until fully dissolved.

3

Cook ramen noodles per package instructions while broth simmers, then drain.

4

Add the baby spinach or bok choy and corn kernels to the broth. Cook for 2-3 minutes until the greens are wilted.

Full recipe & nutritional value on foodfaithfitness.com