One of my all-time favorite quick and easy vegetarian dinners, these Ginger Garlic Miso Ramen Noodles with Poached Egg is comforting, healthy, and best served with your favorite chili sauce and runny eggs.
This past weekend my husband and I celebrated our ten year anniversary up in sleepy Mendocino California. It was our second time visiting this part of California this year (read about our first time up there here), and it is quickly becoming one of my favorite places to explore in the sunshine state. So quickly, in fact, that I’m already planning our next trip back up, unbeknownst to my husband.
Since we had to bring Juniper along for our trip, we were very lucky to find a hotel that was so SO welcoming of our furry family member. The person that checked us in to our room (Sam) made us feel completely at home- all 3 of us! It is a small, clean hotel tucked away in the trees across the street from the ocean. The room had a king size bed (thank goodness! since you-know-who now sleeps in the middle of us), large sitting area, vaulted ceiling, a refrigerator, desk, and wood burning fireplace. It wasn’t grand or fancy, but my husband and I aren’t grand or fancy people. For us, it was perfectly fitting. Plus, they deliver breakfast to your room the following morning. Breakfast in bed? You don’t have to ask me twice!
We ate at Wild Fish for dinner on Saturday night. A small, family-run little restaurant, this was the nicest meal I have eaten in a long time. Again, my husband and I don’t do fancy. I HATE spending a ton of money on a meal and still feeling hungry after.
I mean, I really love to eat.
Wild Fish was amazing. AMAZING. I ordered the crab (whole local caught crab) and it was perfect. My husband had the aromatic fish soup/stew (I can’t remember the name). Also good. We started with the oysters. You guys, I wish I were eating that crab again right now. And yes, while the portions are not what I would dish up at home, I left full (ish) – I may have had a couple glasses of wine which always leaves my stomach a bottomless pit.
We got back to the hotel, started a fire in the fireplace, turned on HGTV and fell asleep.
OK, I fell asleep. At 830pm. My poor husband thought he married the life of the party. Boy did I fool him.
^Seaside Beach (dog friendly)- unfortunately, the dog couldn’t take our picture and I didn’t think to take a selfie with my husband to commemorate the occasion (goes to show how many selfies I take). Drink local coffee and get a cute sticker with a dog. And our breakfast- OH MY GOSH, you guys. So simple, so perfect, so delicious. I mean, a yogurt granola parfait? Why haven’t I been eating more of this lately?
Moving away from my weekend, let’s chat a moment about these noodles.
You guuuuuyyssssss, these noodles will knock your socks off. Aside from being the easiest dinner ever, these noodles take just 15 minutes to whip together. Basically, imagine a big, giant bowl filled with ramen (the noodles only, not the seasoning packet), zucchini noodles, fresh green onions and herbs and a finger-licking miso ginger sauce.
But, it gets even better…
Poach an egg (or two) and place it on top of all that noodle goodness. If you’re feeling spicy, add a scoop of chili sauce. Sprinkle on some sesame seeds and…
This is one of my favorite quick-and-easy meals I have made yet! But, don’t forget the egg. Egg makes everything better!
- 3 packets ramen noodles seasoning packet discarded if included
- 4 tbsp butter
- 6 cloves garlic minced
- 2 tbsp fresh ginger peeled + grated
- 1 heaping tbsp white miso paste
- 2-3 tbsp low sodium soy sauce
- 3-4 small to medium zucchini spriralized
- 4 green onions chopped
- 3-6 eggs poached
- fresh cilantro for serving
- fresh basil for serving
- toasted sesame seeds for serving
Bring a large pot of salted water to a boil. Add the ramen noodles (no seasoning packets) to the boiling water, and cook for 2-3 minutes, or until the noodles are al dente (not soggy!). Drain the noodles and rinse under cold water to prevent further cooking.
In the meantime, heat a large skillet over medium heat. Add the butter and garlic and cook for 3-4 minutes, stirring constantly to prevent the garlic from burning. Mix in the ginger and miso paste and cook for 1 minute. Carefully toss in the zucchini and add the soy sauce and mix to coat. Cook for 3-4 minutes. Gently toss the cooked ramen noodles and chopped green onions with the zucchini noodles.
Remove from heat and top each bowl with one or two poached eggs, sesame seeds, fresh chopped cilantro and Sriracha (optional).