Spicy Miso Ramen

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 每份大小: 2.5 cups
• 卡路里: 492 kcal
• 總脂肪: 27 g
• 飽和脂肪: 6 g
• 鈉: 1650 mg
• 總碳水化合物: 37 g
• 膳食纖維: 1 g
• 總糖: 4 g
• 蛋白質: 25 g