Spicy Miso Ramen

40 minServes 3

A warming spiced broth with ground meat, mushrooms, soft-boiled eggs and ramen noodles, finished with sesame and green onions.

prepSoft-boil 3 eggs; halve and set aside.
prepDiscard ramen seasoning packs.
225 g ground chicken or pork (or crumbled tempeh or tofu)	Cook meat 4–5 min, break into pieces, transfer to bowl					Stir in cooked meat & corn	Ladle into bowls, top with egg, green onions & sesame
2 Tbsp neutral cooking oil	Sauté mushrooms 5 min until golden	Add shallots, garlic & ginger, cook 2–3 min	Stir in miso, soy sauce, vinegar & chili oil	Add broth, bring to boil, simmer 20 min	Return to boil, add noodles, cook 3 min al dente
6 to 8 oz / 170–225 g thinly sliced shiitake mushrooms, stems removed
120 g 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 / 1.4–1.9 L low-sodium chicken or vegetable broth
2 packs dry ramen noodles (seasoning packs discarded)
150 g sweet corn (frozen/thawed, canned, or fresh)
3 soft-boiled eggs, halved
Thinly sliced green onions for garnish
Toasted sesame seeds for garnish

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