If you're craving a bowl of comforting ramen with a punch of flavor, this Umami Miso Ramen with Roasted Garlic is your ticket to savory satisfaction. Packed with deep, rich flavors and a hint of spice, it's a soul-warming dish perfect for any cozy night in.
The foundation of this dish is a robust chicken broth, providing a savory base that carries all the other flavors. White miso paste adds depth and a delightful umami flavor, while soy sauce enhances the saltiness without overpowering the dish. A dash of sesame oil introduces a nutty aroma, and roasted garlic imparts a sweet, mellow flavor that beautifully complements the other ingredients.
Ramen noodles are the star of the show, giving the dish its comforting, hearty texture. Shredded cooked chicken adds protein and makes it a filling meal. Green onions provide a fresh, sharp contrast, and shiitake mushrooms bring an earthy depth. Finally, baby spinach offers a pop of color and a dose of nutrients, while a soft-boiled egg adds richness and creaminess. A touch of chili oil, if you like a little heat, ties everything together.
This ramen pairs wonderfully with a side of pickled vegetables or a small cucumber salad for a refreshing contrast. If you're hosting, consider serving with a selection of sushi or tempura for a complete Japanese-inspired meal. For a drink, a cold glass of green tea or a light, crisp beer complements the flavors beautifully.
Start by bringing your chicken broth to a simmer in a large pot over medium heat. This will be the base of your ramen, so make sure it’s nice and hot. Once you’ve got a gentle simmer going, add the miso paste, soy sauce, and sesame oil. Stir everything together until the miso completely dissolves into the broth, creating a silky, flavor-packed soup.
Next, toss in your roasted garlic. Let it mingle with the broth for about five minutes, releasing its sweet, aromatic essence. Then, add the shiitake mushrooms and let them cook for about three minutes, just until they’re tender and have absorbed some of that delicious broth.
While the broth is bubbling away, divide your cooked ramen noodles into serving bowls. Once the mushrooms are ready, ladle the hot broth over the noodles, enveloping them in a warm, savory embrace.
Now it’s time to top things off. Scatter the shredded chicken, green onions, and baby spinach over each bowl. Nestle a halved soft-boiled egg on top, and if you’re feeling adventurous, drizzle a little chili oil for an extra kick.
Serve your ramen immediately, while the broth is still steaming and the noodles are perfectly slurpable. Enjoy!
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