Say hello to your new favorite comfort food: Miso Spiced Ramen. This recipe brings together rich flavors and simple techniques to create a warm, satisfying dish perfect for any season. Ready to dive into a bowl of deliciousness?
Chicken broth forms the flavorful base of our soup, bringing a depth that complements the other ingredients. Miso paste adds that distinct umami punch, making the broth richer and more complex. A splash of soy sauce enhances the savory flavor profile, while sesame oil contributes a subtle nutty aroma. Chili flakes provide a gentle heat that warms the soul. The combination of garlic and ginger offers a fragrant, aromatic backdrop that ties everything together. For the body of the soup, ramen noodles are a must, providing that chewy, satisfying texture. Earthy mushrooms add depth, and baby spinach brings a pop of color and a hint of freshness. Finally, for garnish, we have green onions, boiled eggs, and roasted sesame seeds to finish with a touch of elegance. A squeeze of lime wedges brightens everything with a zesty kick.
This Miso Spiced Ramen pairs well with a side of edamame or a simple cucumber salad. For a more substantial meal, consider adding grilled chicken or tofu. Enjoy with a chilled glass of sake or green tea for a complete experience.
Start by heating up a tablespoon of vegetable oil in a large pot over medium heat. Once it's shimmering, toss in the minced garlic and grated ginger. Stir them around for about two minutes until your kitchen smells amazing — that's when you know they're ready.
Next, pour in the chicken broth and add in the miso paste, soy sauce, sesame oil, and chili flakes. Stir everything well, ensuring the miso paste dissolves completely. Bring this mixture to a gentle simmer; you want all those flavors to mingle beautifully.
Throw in the sliced mushrooms and let them cook for about five minutes until they become tender and soak up the flavorful broth.
Meanwhile, cook the ramen noodles according to the package instructions. Once they're done, drain them and set them aside. Now, toss those noodles into the pot along with the baby spinach. Give it a couple of minutes, just until the spinach wilts and the noodles heat through.
To serve, divide the ramen into bowls. Top each with chopped green onions, a couple of boiled egg halves, and a sprinkle of roasted sesame seeds. Don't forget that squeeze of lime — it makes all the difference!
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