Spicy Garlic Miso Ramen

🧂 Ingredients

• 5 tbsp mild (low-sodium) white miso paste
• 3 tsp gochujang
• 6 cloves garlic

  grated
• 2 tsp dashi stock powder
• 1 tbsp low-sodium soy sauce
• 4 cups water
• 2 tbsp canola oil
• 200 g ramen noodles

  of your choice
• 2 whole eggs
• 1 oyster mushroom

  cut into thin strips
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1/2 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tbsp canola oil
• green onions

Instructions

• 1 Cook the ramen noodles according to packaging's instructions. Drain off excess
  water and set aside.
• 2 To make the eggs, fill a small deep pot with water, making sure there is enough
  water for the eggs to submerge in. Bring the water to a boil over medium high
  heat. Prepare a bowl of iced water and set aside. Once the water is boiling,
  take eggs out of the fridge and gently put them in the water, and reduce heat to
  medium to maintain a gentle boil. Cook the eggs for 7 minutes. After 7 minutes,
  take the eggs out of the boiling water and immediately submerge them in the bowl
  of iced water. Let cool for at least 10 minutes. Peel of the egg shells
  thoroughly and set aside for topping.
• 3 To make the mushroom toppings, cut oyster musroom into small, thin strips and
  put in a mixing bowl. Add the low-sodium soy sauce, sesame oil, garlic powder,
  and brown sugar into the bowl of mushroom and combine well until the brown sugar
  is well dissolved. Heat canola oil on a pan over medium high heat, and stir fry
  the mushrooms for 3-5 minutes, or until cooked. Remove from heat and set aside.
• 4 To make dashi broth, heat 4 cups of water in a pot over medium high heat. Once
  the water simmers, add in 2 tbsp of dashi stock powder and mix well. Let water
  simmer until the dashi stock powder is well dissolved. Remove from heat and
  transfer dashi broth into a bowl and set aside.
• 5 To make the ramen broth, heat 2 tbsp of canola oil in a pot over medium heat.
  Add in the minced garlic, 5 tbsp of mild miso paste and 3 tsp of gochujang.
  Stir-fry for about 2-3 minutes or until the garlic is tender and fragrant, and
  the miso paste and gochujang are softer. Add in the 4 cups of dashi broth and
  increase heat to medium high. Combine well using a whisk, making sure that all
  the miso paste and gochujang are well dissolved. Once the broth comes to a boil,
  turn heat off and add in 1 tbsp of low-sodium soy sauce and mix well. Taste and
  adjust for saltiness and sweetness.
• 6 Gently cut boiled eggs into half and set aside.
• 7 To make a serving, put ramen noodles in a serving bowl and pour half of the
  ramen broth over the noodles. Add 2 egg halves, some of the cooked oyster
  mushroom, and chopped green onions. Repeat steps to make another serving of
  ramen.

Nutrition Info