Spicy Miso Ramen

Ingredients

• Avocado oil

  2 tbsp or 28g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Shallots

  Freeze-dried

  ½ cup or 7g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Miso

  3 tbsp or 52g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice wine vinegar

  2 tbsp or 30g

• Hot Chili Oil

  Roland

  1 tablespoon or 100g

• Vegetable Broth

  From bouillons. Low sodium

  7 cup or 1.68kg

• Noodles

  Egg, cooked, unenriched, with added salt

  200g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Ground Seitan

  Upton's Naturals Grocery

  8 oz or 228g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Baby Bok Choy

  Melissa's

  ½ head or 85g

Directions

1. Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside. Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
2. Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil. *Note: if you prefer a brothier ramen, add an additional 1 to 2 cups of broth at this time. Lower heat and very gently simmer over medium-low for 20 minutes. Bring broth back to a boil, and add noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in cooked meat and corn.Ladle ramen into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.
3. (source: https://dishingouthealth.com/spicy-miso-ramen/)