Family Dinners

One-Pot Spicy Miso Ramen

Name: One-Pot Spicy Miso Ramen
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 tbsp sesame oil; 1 tsp minced or grated ginger; 2 cloves cloves garlic (minced); 2 scallions (chopped, white and green parts separated makes 1/2 cup sliced); 1 1/2 tbsp miso paste (I used white miso); 1 tbsp smooth peanut butter; 1/2 to 1 tbsp doubanjiang (or other chili sauce/paste, adjust according to desired spice, see notes); 2 cups vegetable broth (or water, see notes); 1 cup soy milk (or other plant-based milk like oat milk); 1 tbsp layu (japanese chili oil or other chili oil, adjust according to desired spice); 2 dried shiitake mushrooms; 1 tbsp soy sauce (or more to taste* see notes); Salt (to taste, if needed); 1 head bok choy (or other greens of choice); 1 instant ramen brick; Sliced mushrooms (from the dried shiitake mushrooms); 1/2 cup corn kernels; Chopped scallions (green part); Sesame seeds (I added a mix of black and toasted sesame seeds); More layu (japanese chili oil, to finish); Roasted nori sheets

1 serving

doses

5 minutes

tempo ativo

25 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 tbsp sesame oil

1 tsp minced or grated ginger

2 cloves cloves garlic (minced)

2 scallions (chopped, white and green parts separated makes 1/2 cup sliced)

1 1/2 tbsp miso paste (I used white miso)

1 tbsp smooth peanut butter

1/2 to 1 tbsp doubanjiang (or other chili sauce/paste, adjust according to desired spice, see notes)

2 cups vegetable broth (or water, see notes)

1 cup soy milk (or other plant-based milk like oat milk)

1 tbsp layu (japanese chili oil or other chili oil, adjust according to desired spice)

2 dried shiitake mushrooms

1 tbsp soy sauce (or more to taste* see notes)

Salt (to taste, if needed)

1 head bok choy (or other greens of choice)

1 instant ramen brick

Sliced mushrooms (from the dried shiitake mushrooms)

1/2 cup corn kernels

Chopped scallions (green part)

Sesame seeds (I added a mix of black and toasted sesame seeds)

More layu (japanese chili oil, to finish)

Roasted nori sheets

Instruções

Heat a medium sized pot over medium high heat.

Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.

Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.

While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with soy sauce and salt, to taste, if needed.

You can remove the mushrooms and slice these into thin strips.

Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.

When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.

Add more chili oil, if you’d like You can also enjoy this with some roasted nori.

Enjoy immediately while hot!

Informação Nutricional

Tamanho da Dose

Calorias

610 kcal

Gordura Total

31 g

Gordura Saturada

5 g

Gordura Insaturada

24 g

Gordura Trans

Colesterol

Sódio

1852 mg

Carboidratos Totais

64 g

Fibra Alimentar

14 g

Açúcares Totais

26 g

Proteína

32 g