Spicy Miso Ramen Noodle Soup

Spicy Miso Ramen Noodle Soup

Joseph Erdos

Provided by: Joseph Erdos, Gastronomer's Guide

20 mins total 10 mins prep Full Screen

Serving

Turn out a near authentic ramen soup with this recipe, which combines classic toppings and the convenience of instant ramen noodles.

Ingredients

• 1 package instant ramen noodles, flavor packet discarded
• 2 cups chicken broth
• 1 tablespoon low-sodium miso paste
• 1 to 2 teaspoons sriracha sauce
• 1 cabbage leaf, cut into chunks
• 3 shiitake mushrooms, thinly sliced
• 5 canned bamboo shoots
• 1 scallion, sliced
• 1 boiled egg
• 1 small square nori
• shichimi togarashi (Japanese seven-spice powder), for serving

Directions

• Cook ramen noodles according to package directions.
• In a small saucepan, heat broth until steaming hot. Whisk in miso paste and sriracha sauce.
• Meanwhile, bring a small saucepan of water, fitted with a steamer basket, to a boil. Add cabbage and shiitakes. Cover and steam until tender, about 3 minutes.
• Add cooked and drained ramen to a large bowl. Pour over with hot miso broth. Top with cabbage, shiitakes, bamboo shoots, and scallion. Place a boiled egg half in the center. Garnish with nori and shichimi togarashi.

• Filed under:
• Egg,
• Pasta,
• Japanese,
• Easy,
• Quick,
• Soup

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