Easy. Spicy. Rich. Delicious! You can whip up this super flavorful mushroom ramen in no time! Perfect for a quick weeknight dinner.
Ingredients
2 tablespoons olive oil
5 cloves minced garlic
4oz sliced shiitake mushrooms
1/2 jalapeño with seeds. Seeded if you want a more mild broth
2 tablespoons minced fresh ginger
3 tablespoons Red miso
2 cubes ‘Beef’ flavored (vegan) bouillon cubes
2 tablespoons liquid aminos or soy sauce
1 baby bok Choy sliced
Radicchio and fresh jalapeños for garnish
Seasoning of choice to taste – I used one tablespoon roasted red pepper-flakes and a teaspoon of black pepper
noodle of your choice! I used a thin udon style. Actual ramen noodles would be ideal:)
Start with a large pot on medium heat
Sautée garlic until soft. Add mushrooms and cook until they reduce it about half their size. Toss on jalapeño and stir. Cook for another minute or so. Then add fresh ginger.
Add miso and mix with a spatula to incorporate throughout veggies
Add bouillon cubes and smoosh around as well.
Add 2 quarts of water slowly stirring to prevent clumps
Add liquid aminos
Bring to a simmer and add bok choy.
Taste test! Add seasonings to your liking. I ended up adding some roasted red pepper flakes and black pepper. Simmer while you cook your noodles.
Rinse noodles once their ready. Add to a bowl. Pour hot broth over noodles and garnish with radicchio and fresh jalapeño.
Enjoy!!