Spicy Miso Ramen With Mushrooms and Wakame
This hearty, warming Spicy Miso Ramen With Mushrooms and Wakame is quick meatless way to serve up dinner on a busy weeknight! Traditional miso ramen uses pork, but this recipe uses mushrooms and kombu broth in place of the pork to help give the ramen a deep umami flavor that is cheaper, faster, and easier! Feel free to pile on as much of the toppings as you like, and adjust the spiciness to your taste. I recommend drizzling chili oil and shichimi togarashi on top of the ramen for some extra spice!
Ingredients
Spicy Miso Broth
- 5 cups *kombu broth or water (See note below)
- 3 tbsp red miso paste
- 1 tbsp doubanjiang (spicy or non-spicy)
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 dash of white pepper
- 2 portions dried ramen noodles
Toppings
- 1 tsp neutral oil
- 6 button or shiitake mushrooms, thinly sliced
- ¼ cup dried wakame seaweed
- ¼ cup sweet yellow corn
- ¼ cup chili oil bamboo shoots (menma)
- 4 tbsp Thinly sliced green onion, white parts only
- 2 pats butter (2 tbsp.)
- Shichimi Togarashi, optional
Instructions
- Start by prepping the toppings. In a bowl, add the dried wakame seaweed and boil boiling water until just covered. Let the seaweed sit and rehydrate for about 10 minutes until fully bloomed. Drain.
- While the seaweed is blooming, heat the neutral oil over medium heat and add the mushrooms. Fry the mushrooms until browned. Remove and set aside.
- In a large pot, bring the first 7 ingredients to a simmer. Cover with a lid and turn the heat down to its lowest setting. Keep warm until ready to serve.
- Bring a pot of water to boil and add the ramen noodles. Boil for about 3-4 minutes or until the noodles are tender but still have a slight chew. Drain.
- To serve, portion out the noodles between two large serving bowls and arrange the wakame seaweed, corn, butter, mushrooms, bamboo shoots and green onions on top.
- Give the broth a good stir to remix the miso, and carefully ladle into the bowl. Finish off with chili oil and shichimi togarashi for extra spice if desired, and serve immediately.
Notes
To make the kombu broth, bring 5 cups of water to a boil and then add in a 2 1-inch pieces of dried kombu. You can also add 2 dried shiitake mushrooms to the broth for extra depth. Lower the heat and simmer gently for 10 minutes, then remove from the heat and let the broth steep for another 20 minutes to release the flavors.
Alternatively, you can just use water and add the dried ingredients to the miso broth while cooking. You can even eat the rehydrated kombu and mushrooms (they're tasty) if you don't want to waste them!