This umami-rich Spicy Miso Ramen bowl has a silky-smooth broth that is simultaneously rich, creamy and brimming with deep flavours. So good, it's hard to believe how easy it is to make and how quickly it comes together.
3/4 pound dry ramen noodles or 2 packages of instant ramen (flavour packet discarded)
Optional Add-ins
11/2cupsweet cornfrozen/thawed, canned, or fresh
baby boy choy
soy sauce eggs, or soft-boiled eggs,halved
Thinly sliced green onions for garnish
Toasted sesame seeds for garnish
Instructions
In a medium-large pot, heat 1 tablespoon oil over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the meat, until no longer pink, about 4 minutes. Transfer to a plate or bowl.
Heat remaining tablespoon oil in the pot, then add the mushrooms and cook until soft and golden brown, about 3-4 minutes. Lower heat to medium-low and stir in the shallots, garlic, and ginger. Sauté until fragrant, stirring often, about 2 minutes.
Pour in the broth, stir, and simmer for 10 minutes to allow the flavours to meld.
Meanwhile, make your broth paste. In a small bowl, combine the miso, sesame or tahini paste (if using), sesame oil, soy sauce, chili oil (and/or bean paste), and rice vinegar (or mirin) and one ladle of the simmering broth. Whisk until smooth.
Slowly add the miso paste mixture to the broth, stirring constantly until dissolved. If using white pepper, add it in now. Bring everything to a simmer and let it simmer for 10 minutes. If adding vegetables, (I added corn and baby bok choy) add them during the last 3 minutes of cooking time.
Meanwhile, in a separate pot, cook your noodles as per the instructions on the package. Drain them well.
Divide the ramen noodles and broth between the serving bowls you are using. If adding soft-boiled eggs, slice them in half lengthwise and arrange on top of each ramen bowl. Add any other toppings of your choice and enjoy immediately!
Notes
Mirin: A staple in Japanese cooking, mirin is similar to sake, but has more sugar and a lower alcohol content. Rice vinegar will work but if you aren't adding corn to the broth, add a tablespoon of coconut or brown sugar which will replace the sweetness of the corn and mirin.
To store: Drain the noodles and refrigerate, stored in a separate container from the broth. Cooked noodles can be refrigerated for up to 2 days. Refrigerate miso ramen broth for up to 5 days.
To reheat: Place broth in a saucepan and reheat over medium heat until gently boiling. Place cold noodles in a bowl and pour hot broth over top.