Miso Ramen

29 Apr

I love a good miso soup. We have limited options for this kind of meal in our area, so imagine my interest when I saw a miso ramen recipe in the most recent issue of Rachael Ray Magazine.

I will admit, I was skeptical. I’m sorry, but what does miss-evoo-garbage-bowl-yumyums-Rachael-Ray know about ramen soups?

Well, probably not much. But, the professional, urban Asian chefs interviewed in her last month’s magazine sure did. I will say, it wasn’t as good as a ramen served in a hole in the wall you’d find tucked away in SF or LA, but for being an at home recipe, it did quite nicely.

I made some modifications to the recipe – adding more ramen noodles, swapping the tofu for chicken, adding a boiled egg.

Miso Ramen Soup, c/o Rachael Ray

Ingredients

1/2 C vegetable oil
2 TBSP crushed red pepper
2 TBSP thinly sliced garlic
6 C low-sodium chicken broth
1/2 lb cremini mushrooms, stems discarded and caps chopped into 1/4 inch pieces
1 bunch of scallions, thinly sliced
1/4 C soy sauce
1 1/2 TBSP sugar
3/4 oz unpeeled fresh ginger, cut into 2 or 3 large slices
4 oz fresh spinach, choppe
2 C shredded chicken
4 3oz packages instant ramen (discard season packets)
Salt
1 boiled egg

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Preparation

In a small saucepan, heat the oil, crushed red pepper and garlic over medium-high heat until the garlic sizzles. Lower the heat to low and cook, stirring, until the garlic turns golden, about 3 minutes. Turn off the heat and let the mixture sit for at least 30 minutes. Strain the chile oil into a bowl, discarding the solids.

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Meanwhile, bring a medium pot of water to a boil. In another medium pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for 8 minutes. Lower the heat, cover and simmer until the mushrooms are soft, about 5 minutes. Turn off the heat; discard the ginger. Stir in the spinach and chicken. Cover to keep warm.

Add the ramen to the boiling water, breaking up the noodles. Cook until tender, 3 minutes. Drain, then stir the noodles into the soup. Season with salt.

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Divide the soup among bowls. Drizzle each with some of the chili oil and add half a boiled egg.

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2 Responses to “Miso Ramen”

  1. Jess May 7, 2013 at 9:31 pm #

    YUM! Totally going to make this!!

    • tealandtulle May 7, 2013 at 9:44 pm #

      Jess! I made the recipe more as an experiment, and was surprised with how good it came out. 🙂 When you make it, let me know your thoughts.

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