Description
A rich, comforting ramen made with sesame, miso, mushrooms, and a silky vegetarian broth.
Ingredients
6 cups low sodium vegetable broth
2 cups water
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1/4 cup tahini
3 tablespoons white miso paste
2 tablespoons hot chili oil
1/4 cup dried porcini mushrooms (optional)
1 inch fresh ginger, grated
2 garlic cloves, minced
2 to 4 blocks ramen noodles
4 cups shredded kale or baby spinach
1/4 cup chopped fresh cilantro
2 pounds mixed mushrooms
2 small shallots, sliced
4 tablespoons olive oil
2 tablespoons sesame seeds
1/2 teaspoon chili flakes
Boiled eggs, carrots, green onions for serving
Instructions
1. Simmer broth, water, soy sauce, vinegar, tahini, miso, chili oil, dried mushrooms, ginger, and garlic for 20 minutes.
2. Remove dried mushrooms and bring broth to a boil.
3. Add noodles, greens, and cilantro and cook until tender.
4. Roast mushrooms, shallots, sesame seeds, chili flakes, and oil at 425°F for 15 minutes, then broil briefly.
5. Serve soup topped with roasted mushrooms, eggs, carrots, and green onions.
Notes
Adjust chili oil for heat preference. Store broth and noodles separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian-Inspired