Miso Mushroom Ramen
A bowl of ramen noodles in a savory miso-based broth with sautéed mushrooms as the primary protein. Topped with fresh vegetables and aromatics, served hot in a deep bowl.
Ingredients
Method
Peel and mince the ginger and garlic. Slice the portobello mushroom into 1/4-inch thick slices. Slice the leek into thin rounds. Measure out the soy sauce and sesame oil.
Heat vegetable broth in a large pot over medium-high heat until steaming. Whisk in miso paste until fully dissolved, breaking up any lumps. Do not boil.
Add minced ginger and garlic to the broth. Simmer for 5 minutes to infuse flavors. Taste and adjust salt as needed.
Bring a separate pot of water to a boil. Add ramen or soba noodles and cook according to package directions. Drain and set aside.
Heat sesame oil in a skillet over medium-high heat. Add sliced mushroom and sauté for 5–7 minutes until golden and tender. Stir in soy sauce and cook for 30 seconds.
Divide cooked noodles between two deep bowls. Ladle hot miso broth into each bowl. Top with sautéed mushroom, leek slices, and fresh spinach. The hot broth will wilt the spinach slightly.
Sprinkle toasted sesame seeds over each bowl. Serve immediately while broth is hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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