Umami Miso Ramen with Roasted Garlic

A delightful bowl of Umami Miso Ramen with roasted garlic, enriched with a hearty broth and topped with tender chicken slices, fresh greens, and a hint of spice. Perfectly comforting for any occasion.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

6 cups chicken broth

3 tbsp white miso paste

1 tbsp soy sauce

1 tbsp sesame oil

4 cloves garlic, roasted

2 cups cooked ramen noodles

1 cup shredded cooked chicken

1/2 cup sliced green onions

1/2 cup sliced shiitake mushrooms

1 bunch baby spinach

1 soft-boiled egg, halved

1 tsp chili oil (optional)

Instructions

1. In a large pot, bring the chicken broth to a simmer over medium heat.

2. Add the miso paste, soy sauce, and sesame oil, stirring until the miso is fully dissolved.

3. Stir in the roasted garlic, allowing it to infuse into the broth for about 5 minutes.

4. Add the sliced shiitake mushrooms and cook until tender, about 3 minutes.

5. Place the cooked ramen noodles into bowls, and pour the hot broth over them.

6. Top each bowl with shredded chicken, green onions, baby spinach, and a halved soft-boiled egg.

7. Drizzle with chili oil for a spicy kick, if desired.

8. Serve immediately and enjoy your savory ramen experience.

Storage

Store any leftover broth and toppings separately from the cooked noodles in airtight containers in the refrigerator for up to 2 days.

Reheating

Reheat the broth on the stove until piping hot, then add the noodles and toppings to warm through before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.