Directions
- 1Bring a pot of water to a boil and cook the ramen noodles according to package directions.
- 2Drain and divide cooked noodles into 2 ramen bowls.
- 3If using dried shiitake mushrooms, soak them in hot water for about 10–15 minutes until softened, then slice.
- 4Reserve a few tablespoons of the mushroom soaking liquid to add to the broth for extra umami, if desired.
- 5In a large pot, heat the sesame oil over medium heat.
- 6Add the garlic, ginger, and shiitake mushrooms and sauté for 3–4 minutes until fragrant and lightly softened.
- 7Stir in a splash of the broth, miso paste, soy sauce, rice vinegar, and sriracha.
- 8Whisk to fully dissolve the miso.
- 9Add in the remaining broth and bring to a gentle simmer and cook for about 5 minutes.
- 10Taste and adjust seasoning – add more soy sauce for saltiness or more chili for spice.
- 11Toss in the spinach (or bok choy) and shredded carrots.
- 12Let them wilt slightly, about 1–2 minutes.
- 13Divide the cooked noodles between two bowls.
- 14Ladle the hot broth, mushrooms, and veggies over top.
- 15Add sliced green onions, soft-boiled egg halves, and any other desired toppings.
- 16Sprinkle with sesame seeds and enjoy immediately!
Ingredients
- 2 3 oz packs ramen noodles
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 tablespoon white or yellow miso paste
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons sriracha or chili paste
- 1 cup sliced fresh shiitake mushrooms
- 0.5 cup dried shiitake mushrooms, rehydrated and sliced
- 2 green onions, sliced
- 2 soft-boiled eggs, optional for vegetarians, omit for vegan
- 1 large handful baby spinach or bok choy
- 0.5 cup shredded carrots
Equipment
potramen bowlslarge pot
Tips
- The key to this recipe is getting a good broth to use as the base.
- The recipe is made to be easily customizable, so you can swap out ingredients and add whatever protein you prefer.
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