Miso Ramen Soup
- 6 cups low sodium vegetable broth
- 1/4 cup low sodium soy sauce use more or less, to taste
- 2 tablespoons rice vinegar
- 1/4 cup tahini (sesame seed paste)
- 3 tablespoons white miso paste
- 2 tablespoons hot chili oil
- 1/4 cup dried porcini mushrooms (optional, but recommended)
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2-4 squares ramen noodles
- 4 cups shredded kale or baby spinach
- 4 tablespoons salted butter, melted or olive oil
- 2 pounds mixed mushrooms, roughly torn
- 2 small shallots, sliced
- 2 tablespoons raw sesame seeds
- 1/2 teaspoon chili flakes use more or less, to taste
- 1/4 cup fresh cilantro, chopped
- 4-6 soft or hard boiled eggs, for serving
- sliced carrots and green onions, for serving
- 1. In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 20 minutes, until the broth is very fragrant.
- 2. Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
- 3. Meanwhile, make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, shallots, sesame seeds, chili flakes, and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.
- 4. Ladle the soup into bowls and top with the crispy mushrooms, eggs, carrots, green onions, and additional chili oil. Enjoy!