Spicy Miso Ramen
This Spicy Miso Ramen brings together a silky, umami-rich broth with a creamy texture, layered flavors, and satisfying toppings. Inspired by traditional Japanese ramen, this simplified version skips the long hours but keeps the rich depth. Perfect for warming up on a cold day!
2 tbsp neutral oil, divided
1/2 lb ground chicken or tofu
8 oz shiitake mushrooms, thinly sliced
1 shallot, minced
4 garlic cloves, minced
1 inch fresh ginger, grated
7 cups low-sodium chicken or vegetable broth
4 tbsp white miso paste
2 tbsp tahini (optional)
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp hot chili oil
2 tbsp rice vinegar or mirin
3/4 lb dry ramen noodles
Directions:
1. Heat 1 tbsp oil in a pot; cook ground chicken until browned. Set aside.
2. Add remaining oil, mushrooms, shallot, garlic, and ginger. Sauté 3-4 mins.
3. Add broth and simmer 10 mins. In a bowl, mix miso paste, tahini, sesame oil, soy sauce, chili oil, and vinegar with a ladle of broth.
4. Slowly stir the miso mix into the pot and simmer 10 mins. Add bok choy or corn if desired.
5. Cook noodles separately, then divide into bowls. Pour broth over noodles, add chicken, eggs, and toppings.
Prep Time: 45 mins
Kcal: 400