Spicy Miso Ramen Soup Recipe

Ingredients

• 2 tablespoons oil
• 1 tablespoon garlic (minced)
• 1 lb baby bok choy
• 8 oz shiitake mushrooms (de-stemmed and thinly sliced)
• 1 tablespoon oil
• 1 tablespoon ginger (grated)
• 1 tablespoon garlic (minced)
• 1 tablespoon chili garlic sauce
• 6 cups low sodium vegetable broth
• 14 oz extra firm tofu
• 8 oz ramen noodles (3 brown rice ramen cakes)
• 2 tablespoons white miso paste
• 4 tablespoons water
• 1/2 cup scallions
• red chili flakes
• chili garlic sauce

Instructions

1. 1

   Bake or air fry tofu using these directions.

2. 2

   Heat 1 tablespoon of oil on a dutch oven or a large pot. Add half of the garlic and saute for 30 seconds on medium heat. Add bok choy and saute for 2 to 3 minutes. Take out the bok choy and reserve.

3. 3

   In the same pan add 1 tablespoon of oil and mushrooms. Cook on medium heat until the mushrooms are soft about 3 to 4 minutes stirring frequently. Take out the mushrooms and reserve.

4. 4

   Add remaining oil, ginger, and garlic paste. Saute for a minute or until fragrant. Add chili garlic sauce and broth. Bring to a rolling boil.

5. 5

   Add noodles and cook until the noodles are cooked through and soft. Follow the directions on the package for cook time.

6. 6

   Once the noodles are cooked, turn the heat off. Mix together miso paste and water and add to the noodles.

7. 7

   --- To Serve: ---

8. 8

   Ladle broth in a large soup bowl. Add the noodles over using a pair of tongs and top with sauteed bok choy, mushrooms, and tofu. Garnish with scallions. Add red chili flakes or chili garlic paste to taste and serve hot.