Spicy Miso Ramen
Ingredients
- 1 qt vegetable broth
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated, or 1/4 tsp powdered ginger
- 1 piece kombu
- 1 tbsp rice vinegar
- 1 tbsp date syrup
- Japanese chili pepper flakes, to taste (We like it spicy, so I use 1 tbsp)
- 2 tbsp ground sesame seeds (I use a coffee grinder that I only use for spices and such, not coffee.)
- 1/2 onion, thinly sliced
- 4 tbsp miso paste (I prefer 2 tbsp yellow miso and 2 tbsp red miso, but any miso is fine) mixed with 1/2 cup water
For the Broth:
- I recommend any or all of the following or any vegetables you prefer:
- tofu, sliced or cubed
- bean sprouts
- corn
- mushrooms, sliced and sauteed
- green onions, chopped
- Napa cabbage, roughly chopped and blanched
- baby bok choy, sliced and blanched
- carrots, cut into matchsticks
- nori, cut or torn into bite sized pieces
- sesame seeds
For the toppings:
- 2 servings ramen noodles (use gluten free noodles to make recipe gluten free)
For the ramen noodles:
Instructions
- Combine all broth ingredients, except miso paste and water, in a large pot and bring to a simmer.
- Meanwhile, cook ramen noodles according to directions on package.
- Divide noodles and place in two large bowls.
- Top with desired toppings.
- Remove broth from heat, remove kombu, and stir in miso and water mixture.
- Pour over ramen noodles and toppings
- Serve immediately.
