Miso Mushroom Ramen
A weeknight broth that tastes long simmered thanks to roasted mushrooms and a spoonful of miso stirred in at the very end so it stays alive.
- 15 min
- Prep
- 25 min
- Cook
- 40 min
- Total
Per serving
- Protein18 g
- Carbs62 g
- Fat16 g
Flavor profile
- 1
Sear the mushrooms in sesame oil over high heat until deeply browned and shrunk by half.
8 min - 2
Add garlic and ginger, cook one minute, then pour in the stock and soy. Simmer to build flavor.
12 min - 3
Cook the noodles separately in salted water, then divide between bowls.
4 min - 4
Whisk the miso with a ladle of hot broth until smooth, then stir it back into the pot off the heat.
1 min - 5
Pour broth over the noodles and add your toppings.
1 min
From the kitchen
- Keep miso away from a hard boil or it loses its brightness and turns flat.
Your take
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