Veggie Ramen Soup

Makes 4 cups (makes 2 servings)

4    ounces dried ramen noodles
4    cups vegetable broth
1    ½-inch piece ginger, peeled and grated
1    small garlic clove, grated
1    2-inch piece kombu (optional)
1    teaspoon soy sauce
1    green onion, sliced
1    small carrot, cut into julienne
½   cup shelled edamame
      Soft-boiled egg (optional)
      Toasted sesame oil

Nutritional information per serving:
Calories 125 (3% from fat) • carb. 27g • pro. 4g • fat 0g • sat. fat 0mg chol. 0mg • sod. 2083mg • calc.3mg • fiber 3g

Functions: Microwave

1. Place dried ramen noodles in a heatproof bowl. Put 2 cups of water in a large microwave-safe container (e.g., a 4-cup glass measuring cup), cover, and place in the Cuisinart® 3-in-1 Microwave AirFryer Plus. Select Microwave, and set the time for 6 minutes and power level to High (10P). Press Start. Water should be just boiling.
2. Pour the water over the noodles and stir. Drain the water, and divide the noodles evenly between 2 bowls. Reserve.
3. In the same container used for the water, place the vegetable broth, the grated ginger and garlic, kombu (if using), and soy sauce. Cover and place in the Microwave AirFryer. Select Microwave, and set the time for 5 minutes and power level to High (10P). Press Start.
4. Strain and pour over the reserved noodles.
5. Serve with desired toppings: sliced green onion, julienned carrot,
edamame, and/or soft-boiled egg. Drizzle with toasted sesame oil
and slurp