Spicy Miso Ramen

• servings: 3 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 oz. ground chicken or pork (sub crumbled tempeh or tofu)

2 Tbsp. neutral cooking oil

6 to 8 oz. thinly sliced shiitake mushrooms, stems removed

1/2 cup minced shallots

4 garlic cloves, minced

1 Tbsp. freshly grated ginger

3 Tbsp. white miso paste

2 Tbsp. lower-sodium soy sauce

2 Tbsp. rice vinegar

1 Tbsp. hot chili oil

6 to 8 cups low sodium chicken or vegetable broth

2 packs dry ramen noodles (seasoning packs discarded)*

1 cup sweet corn (frozen/thawed, canned, or fresh)

3 soft-boiled eggs, halved*

Thinly sliced green onions for garnish

Toasted sesame seeds for garnish

Directions

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.

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.

Nutrition

• Serving Size: 2.5 cups
• Calories: 492 kcal
• Total Fat: 27 g
• Saturated Fat: 6 g
• Sodium: 1650 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 25 g