Miso Mushroom Zucchini Ramen Noodles Recipe 435 Food
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
MISO MUSHROOM ZUCCHINI "RAMEN" NOODLES RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- Place a medium saucepan over medium heat and add in the olive oil. Once the oil heats, add in the mushrooms. Cook for about 3 minutes or until mushrooms begin to brown. Add the bok choy and crushed red pepper flakes into the saucepan. Season with salt and pepper and cook until bok choy is mainly wilted. Pour in the Pacific Foods mushroom broth and water. Bring to a boil. While boiling, place the miso paste in a bowl. Set aside. Once the broth comes to a boil, ladle out 1/2 cup and pour into the bowl with the miso paste. Using a fork, whisk together until miso paste dissolves. Pour the miso broth back into the saucepan, along with the zucchini noodles. Lower the heat to medium, add in the scallions and let zucchini noodles cook for two minutes. Once done, ladle soup into a bowl and enjoy!
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