Miso Spinach Mushroom Ramen Recipe
This is a super simple and delicious hearty ramen recipe that takesm about 30 min to feed 6 people, sounds like a great deal to us.
Ingredients
2 Tbs Coconut Oil
340g Shiitake Mushrooms stems removed, sliced thin
1 Tbs Grated Ginger
1 Tbs Grated Garlic
4 Green Onions sliced thin, whites and green separated
940g Vegetable Broth
675g Water
152g Soba Noodles gluten free if needed
95g Baby Spinach
2 Tbs Miso Paste
Tamari, to taste
Serve With:
Sesame seeds, fresh herbs such as basil, tamari and more green onion tops
Instructions:
In a pot, heat oil until shimmering. Turn the heat down to medium low to low and add the mushrooms, ginger, garlic, and white parts of the onions. While the pot will be crowded, allow the bottom layer of mushrooms to cook for a few minutes before stirring. This will help the mushrooms sear a bit. Stir occassionally for about 6 minutes.
When the broth is added, the pan will deglaze and the garlic and ginger that sticks to the bottom will add delicious flavor!
Add the broth, water and bring to a boil. Scoop out about a cup of broth and set aside to cool a bit. Once boiling add the noodles to the pot, turn down to medium and simmer for five minutes or until the noodles are tender. Remove from heat.
Add the miso paste to the cup of broth and and whisk to dissolve. Pour the miso slurry into the ramen pot and stir. Taste for seasoning adjustment and add Tamari if a more salty taste is desired.
Ladle into soup bowls, top with a handful of spinach and sprinkle with sesame seeds. Serve immediately with extra spinach, sesame seeds, herbs, tamari and onion greens.
