Spicy Miso Soup with Ramen
Ingredients
The soup
-
1
tablespoon
oil
-
2
heads
baby bok choy
-
4
ounces
shitake mushrooms
-
1
medium bunch
scallions
-
½
pound
ground pork
-
3
inches
ginger
-
½
teaspoon
ground black pepper
-
¼
cup
miso paste
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
creamy peanut butter
-
1
tablespoon
brown sugar
-
1
tablespoon
chili garlic paste
-
2
teaspoons
toasted sesame oil
-
6
cups
unsalted vegetable or chicken stock
-
6
ounces
ramen noodles
-
to taste
toasted sesame seeds
-
to taste
chili oil
The eggs
Instructions
- Prepare soft-boiled eggs by simmering them for 7 minutes, then cooling them in ice water and peeling.
- Heat oil in a pot and sauté bok choy, mushrooms, and scallion whites for 2-3 minutes.
- Remove the sautéed vegetables and set aside.
- Add ground pork to the pot and cook until browned, about 7-8 minutes.
- Stir in minced ginger, salt, and black pepper, cooking for an additional 30-60 seconds.
- Mix miso paste, peanut butter, soy sauce, brown sugar, chili garlic paste, and sesame oil in a bowl.
- Combine the miso mixture with the pork and sauté for 30-60 seconds.
- Add stock to the pot and bring to a simmer, then stir in ramen noodles and cook for 7-8 minutes.
- Let the soup simmer on low heat for 10-15 minutes to enhance the flavor.
- Ladle the soup into bowls, adding ramen and vegetables, and top with soft-boiled eggs, sesame seeds, and chili oil.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
16g
Total carbohydrates
25g
Total protein
16g
Sodium
643mg
Cholesterol
206mg
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