Creamy Miso Ramen with Crispy Mushrooms
I love soup. I honestly can't believe how insanely good this ramen recipe is. It's easy to make, you can make enough for a couple meals and it's pretty dang healthy! The broth is packed with a deep umami flavor from the dried mushrooms, and the whole thing is done in under an hour!
Ingredients - 4 servings
- 6 cups low sodium vegetable broth
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1/4 cup tahini
- 3 tablespoons white miso paste
- 2 tablespoons hot chili oil, use less if you want it less spicy
- 1/4 cup dried porcini mushrooms
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2-4 squares ramen noodles (I use brown rice ramen noodles)
- 4 cups shredded kale or baby spinach
- 4 tablespoons salted butter, melted or olive oil
- 2 pounds mixed mushrooms, roughly torn (I use shiitake, maiitake & king)
- 2 shallots, sliced thin
- 2 tablespoons raw sesame seeds
- 1/4 cup fresh cilantro, chopped
- 1 package medium firm tofu, diced (optional)
- Shaved carrots and sliced green onions, for garnish
Instructions
1. In a large soup pot or dutch oven, combine the broth, 2 cups water, soy sauce, vinegar, tahini, and chili oil, dried mushrooms, ginger, and garlic. Bring to medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 30 minutes, until the broth is very fragrant.
2. Roast the mushrooms and shallots. Preheat the oven to 425 degrees F. On a baking sheet, combine the fresh torn mushrooms, shallots, sesame seeds, and a pinch of salt. Roast in the oven for 20 minutes, stirring halfway through cooking, until the mushrooms are golden. Broil for 2 minutes for extra crisp mushrooms. Careful not to burn!
3. Once the broth is done, remove or strain and discard the porcini mushrooms. Bring the soup to a boil over high heat. Add miso paste and stir in the noodles, kale or spinach and tofu (optional). Let sit 5 minutes or until the noodles are cooked.
Ladle the soup into bowls and top with the crispy mushrooms, carrots, green onions, cilantro and additional chili oil. Enjoy!
Mixed mushrooms, sliced shallots and butter is the best vegetarian topping for ramen
Wine Pairing
This meal was perfectly paired with a fruity rosé bubbly - Deliquente “Weeping Juan” Pet Nat Rosé made from Nero d’Avola from organic vineyards in Riverland, Australia.
Thisv wine is ever so slightly sweet with fruity flavors of watermelon, strawberries and boots orange. It’s the prefect wine to pair with the spicy flavors in this miso ramen!
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