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–+ servings
Spicy Miso Ramen

Spicy Miso Ramen

Spicy Miso Ramen offers a cozy bowl of flavor, merging umami broth with shiitake mushrooms and sweet corn.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 pound Ground Chicken or Pork Substitute with crumbled tempeh or tofu for a vegan option.
  • 1 tablespoon Neutral Cooking Oil Try sesame oil for an extra flavor boost.
  • 1 cup Sliced Shiitake Mushrooms Fresh shiitake are best, but other mushrooms will work.
  • 1 cup Minced Shallots Use chopped onions if necessary.
  • 3 cloves Garlic Always opt for fresh garlic for maximum flavor.
  • 1 tablespoon Freshly Grated Ginger Use less if using powdered ginger.
  • 3 tablespoons White Miso Paste Red or yellow miso can be swapped with adjustments.
  • 3 tablespoons Lower-Sodium Soy Sauce Tamari works as a gluten-free substitute.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as an alternative.
  • 1 tablespoon Hot Chili Oil Adjust for heat preference.
  • 6 cups Low Sodium Chicken or Vegetable Broth Making your own enhances taste.
For the Noodles
  • 2 packs Dry Ramen Noodles Fresh or gluten-free soba noodles can be swapped.
For Serving
  • 1 cup Sweet Corn Choose canned, frozen, or fresh.
  • 4 eggs Soft-Boiled Eggs Omit for a vegan variation.
  • Thinly Sliced Green Onions For garnish.
  • Toasted Sesame Seeds For garnish.

Equipment

  • large pot
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of neutral cooking oil over medium heat. Add 1 pound of ground chicken or pork, breaking it apart. Cook for 4-5 minutes until browned. Remove and set aside, leaving drippings in the pot.
  2. Add more oil if necessary and toss in 1 cup of sliced shiitake mushrooms. Sauté for about 5 minutes until softened and browned. Stir in 1 minced shallot, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger for 2-3 minutes.
  3. Mix in 3 tablespoons of white miso paste, 3 tablespoons of lower-sodium soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of hot chili oil until fully dissolved. Pour in 6 cups of broth, bring to a boil, then lower heat and simmer for 20 minutes.
  4. Bring the broth back to a gentle boil; add 2 packs of dry ramen noodles. Cook according to package instructions, usually around 3 minutes. Stir in reserved ground meat and 1 cup of sweet corn.
  5. Ladle the ramen into bowls and top each with a halved soft-boiled egg, green onions, and sesame seeds. Add more chili oil if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

For the best results, adhere to the veggie and seasoning recommendations while being open to customization based on preference.

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