Ingredients
Scale
- 200g fresh ramen noodles
- 4 cups chicken or vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 2 teaspoons sriracha (or more, to taste)
- 1 cup shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup spinach leaves
- 2 green onions, chopped
- Soft-boiled eggs (optional)
- Sesame seeds for garnish
Instructions
- Start by cooking the fresh ramen noodles according to the package instructions (usually 3-4 minutes in salted water). Strain and set aside.
- While the noodles are cooking, chop the vegetables: slice the shiitake mushrooms, julienne the carrot, and slice the bell pepper.
- In a large pot, heat a teaspoon of oil over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes. Then, add the broth, miso paste, soy sauce, and sriracha. Bring the broth to a gentle simmer and let it cook for about 10 minutes.
- Assemble your bowl: In a serving bowl, place the cooked noodles, add the chopped vegetables, and ladle the hot broth over them. Top with spinach leaves, chopped green onions, and a soft-boiled egg if desired. Sprinkle sesame seeds for garnish.
Notes
- Store leftovers separately: keep the broth and noodles in airtight containers for up to 3 days and 2 days respectively.
- Customize your ramen with additional toppings like nori strips or fresh herbs.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Japanese
- Diet: Vegetarian (optional)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg