Spicy Miso Ramen Soup

Most people’s favorite, cheap college meal is ramen noodles. Well I’m here to share an bougie version of that, with my Spicy Miso Ramen Soup.

Think of your favorite, cheap college meal. What came to mind? I immediately thought of ramen noodles. I mean who doesn’t love a good ole pack of Instant Ramen Noodles. Salty, quick, and somewhat filling. My taste buds are now bougie, and unfortunately, instant ramen doesn’t cut it for me anymore.

Ingredients for Spicy Miso Ramen Soup:

• Shiitake Mushrooms: for earthiness
• Kombu: a type of seaweed
• Aromatics: Ginger, garlic, scallion
• Ramen Noodles
• Umani flavorings: Soy sauce, mirin, miso paste
• Your favorite veggie toppings: eat the rainbow here!

The heavy lifting for this ramen comes from my homemade broth, which is MOUTHWATERING — umami, earthy, savory, with the perfect bit of spicy from the chili oil.

This spicy miso ramen soup starts with sautéing minced garlic and ginger in sesame oil. I consider these the champions of Asian-styled cooking!

After cooking the garlic and ginger, you would add the rest of the ingredients. The stars of this homemade ramen include Kombu aka dried seaweed (specifically sea kelp), dried shitake mushrooms for earthiness, soy sauce for umami, and mirin (a type of rice vinegar) for a slightly sweet kick to the broth.

Simmering the broth for a long time (20 minutes) will ensure a rich, flavorful broth. If it hasn’t simmered long enough, you’ll lack that full-bodied flavor that you get from ramen.

Spicy Miso Ramen Soup

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• Prep Time: 7 minutes
• Cook Time: 25 minutes
• Total Time: 32 minutes
• Yield: 2 bowls (or 3) 1x
• Category: Soup
• Cuisine: Asian
• Diet: Vegan

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Description

Mouthwatering, savory ramen noodle soup with a homemade broth, strongly flavored with miso paste and chili oil. Vegan and full of fiber. All you need is one pot and 30-35 minutes to spare.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp sesame oil
• 3 tsp minced garlic (or 3 garlic cloves, minced)
• 1 tsp minced ginger (or 1-inch ginger knob, minced)
• 4–5 cups low sodium vegetable broth (I used 4 cups for a richer broth, use 5 for lighter broth)
• 3–4 tbsp white miso paste (I used Cold Mountain Kyoto Mellow White Miso Paste)
• 1 Kombu leaf (I used Eden Foods Kombu)
• 4 dried Shiitake mushrooms
• 1 tbsp chili oil
• 2 tbsp soy sauce
• 1 tbsp medium sweet soy sauce (I used ABC medium sweet soy sauce)
• 1 tbsp Mirin sweet cooking wine (I used Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Wine – from Target)
• 2 tsp brown sugar
• **optional, a dash (or 1/4 tsp) of Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend

For Mushrooms

• 4 Shiitake mushrooms, sliced
• 1 tsp sesame oil
• 1 mirin
• 2 tsp soy sauce
• a splash of vegetable broth, to moisten mushrooms

Toppings (per preference)

• sauteed bok choy, pre-shredded carrots, chopped green onions (scallion), etc.
• cooked tofu, or protein of choice

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Instructions

1. In the saucepan, heat sesame oil and add minced garlic and ginger. Cook for 1-2 minutes until fragrant, but don’t let it burn.
2. Next add vegetable broth and miso paste and bring to a boil. Stir until miso paste has dissolved.
3. Once dissolved, add chili oil, kombu, dried shiitake mushrooms, soy sauce, sweet soy sauce, mirin, brown sugar, and mushroom powder (if purchased). Let boil for 5 minutes, then let simmer for 20 minutes.
4. While broth is simmering, cook ramen according to instructions, then drain and add to a soup bowl. This is also a great time to prep your toppings & plant based protein. I usually fry up some tofu before I start the broth process.
5. Once your toppings & protein is prepped. Add it to the cooked ramen in the bowl, then pour the hot broth. Lastly, serve and enjoy!

**For the mushrooms

1. Slice up some fresh shiitake mushrooms and sauté it in a pan with sesame oil, 1 tbsp of mirin, and a splash of soy sauce, on low-medium heat. Add a splash of vegetable broth if the mushrooms get dry.

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