Spicy Miso Ramen
A delicious and hearty bowl of Spicy Miso Ramen featuring ground chicken, shiitake mushrooms, and soft-boiled eggs, perfect for a comforting meal.
Equipment
- Stock pot or Dutch oven
Ingredients
Protein
- 8 oz. ground chicken or pork can substitute with crumbled tempeh or tofu
Cooking Essentials
- 2 Tbsp. neutral cooking oil
- 6 to 8 oz. thinly sliced shiitake mushrooms stems removed
- ½ cup minced shallots
- 4 cloves garlic minced
- 1 Tbsp. freshly grated ginger
- 3 Tbsp. white miso paste
- 2 Tbsp. lower-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. hot chili oil
Broth & Noodles
- 6 to 8 cups low sodium chicken or vegetable broth
- 2 packs dry ramen noodles seasoning packs discarded
Toppings
- 1 cup sweet corn frozen/thawed, canned, or fresh
- 3 soft-boiled eggs halved
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
Cooking Steps
- Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
- Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
- Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil. Lower heat and very gently simmer over medium-low for 20 minutes.
- Bring broth back to a boil, and add noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in cooked meat and corn.
- Ladle ramen into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.
Notes
Nutrition information includes egg topping. You can use fresh or dried ramen noodles, or soba (buckwheat) noodles or other gluten-free varieties. To make soft-boiled eggs, lower them into boiling water for 6 minutes, then plunge into ice water before peeling and halving.
Nutrition
Serving: 2.5cupsCalories: 492kcalCarbohydrates: 37gProtein: 25gFat: 27gSaturated Fat: 6gSodium: 1650mgFiber: 1gSugar: 4g
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