Ramen in spicy miso soup topped with mushrooms, sweet corn, and bean sprouts. This spicy miso mushroom ramen is simple to make, delicious, and so perfect for ramen cravings.
Ingredients
Spicy Miso Broth
1 tablespoon sesame oil
3 cloves of garlic, minced
1 tablespoon sesame seeds
1 teaspoon spicy chili bean sauce
3 tablespoons miso paste
1 tablespoon granulated sugar
3 cups sliced mushrooms
4 cups vegetable or chicken broth
1 tablespoon sake
1 teaspoon sea salt
For the Ramen Bowl
2 large eggs
Water for cooking
2 servings of noodles
Toppings
½ cup cooked corn, frozen or canned
Bean sprouts
Green onions, sliced
Fried onions or scallions
Sesame seeds
Directions:
In a medium sized pot, heat the sesame oil over low to medium heat. Add minced garlic and stir fry for a couple minutes until it turns golden brown. Then add black sesame seeds, spicy chili bean sauce, miso paste, and granulated sugar. Cook for a few minutes until all the ingredients come together.
Add mushrooms and let it cook for a few minutes until softened. Then pour vegetable or chicken broth and sake into the pot. Let the broth come to a low simmer.
Season with sea salt and pepper.
While the spicy miso broth is simmering, in a small pot, heat enough water to cover eggs. Let the water come to a boil then carefully add the eggs to the water. Cook for 7 minutes. Remove the eggs and place them into a iced water bath. Once the eggs have cooled, carefully peel them. Set aside now with all the other prepared ingredients.
While the eggs are cooling in the iced water bath, cook the noodles in a separate pot in boiling water according to the directions on the package, about 3-4 minutes until soft to your liking.
Place the noodles in the bowls. Add the soil boiled eggs, corn, and bean sprouts. Ladle the broth and mushrooms into the bowl.
Top the spicy miso mushroom ramen with chopped green onions, fried scallions, and black sesame seeds as desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/04/19/spicy-miso-mushroom-ramen/