Yield: 4
Miso Mushroom Ramen Soup
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp oil
- 2 cups shiitake mushrooms
- 3 green onions, sliced
- 2 garlic cloves, minced
- 2 tsp fresh ginger
- 4 cups mushroom broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 2 instant ramen noodles, seasoning packets discarded
- 2 cups baby spinach
- 4 large eggs, peeled and halved
Instructions
- In a large saucepan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until they begin to soften, 5 to 7 minutes. Add the green onion, garlic, and ginger. Cook, stirring, for another minute. Add the mushroom broth, miso paste, and soy sauce. Bring the mixture to a boil, stirring until the miso paste is completely dissolved. Add the ramen noodles, reduce the heat to medium, and simmer until the noodles are cooked, about 3 minutes. Stir in the spinach and cook for an additional minute.
- Serve immediately with a soft-boiled egg or store in the refrigerator for up to 4 days. Keep in mind that the noodles will absorb the liquid while stored. You can add more mushroom broth while reheating.
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