New Recipe + Spicy Miso and Mushroom Ramen

Spicy miso and mushroom ramen, an outstanding as well as distinguished noodle soup dish, is a national obsession in Japan. Though the dish was originally imported from China, it has been widely popular in Japan in the recent decades. The intense savor along with the scalding slurp of the dish is certainly enough to explain why this dish has become vastly famous in the region. Now it claims to be the part of the 21st century food culture of Japan and is approaching to be a global cult. The dish is, however, lighter than the traditional Japanese ramen.

Ingredients

• 1 ¼ ounces dried shiitake mushrooms
• 1 cup cold water
• 3 ½ ounces dried soba noodles
• 3 cups water
• 1 stalk green onion, cut into 2-inch pieces
• 1 (3 inch) piece fresh ginger, sliced
• 2 tablespoons brown miso
• 1 tablespoon chile paste
• 1 ¾ cups chopped bok choy
• 1 small fresh red chile pepper, finely chopped
• 1 teaspoon sesame oil

Cooking Directions

1. Soak shiitake mushrooms in 1 cup cold water until soft, about 1 hour. Drain mushrooms, reserving the soaking liquid. Slice mushrooms into strips and set aside.
2. Bring a large pot of water to a boil. Add soba noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
3. While the noodles are cooking, combine 3 cups water, green onion, and ginger in a separate pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add shiitake slices, soaking liquid, miso, and chile paste; simmer for 2 to 3 minutes. Add bok choy and simmer for 1 minute.
4. Brush 2 serving bowls with sesame oil. Drain noodles and distribute into the bowls. Top with shiitake slices, bok choy, and chopped red chile pepper. Ladle hot broth over top.

Nutrition Facts

• calories310.7
• carbohydrateContent62.9 g
• fatContent5.2 g
• fiberContent4.1 g
• proteinContent12.1 g
• saturatedFatContent1.2 g
• sodiumContent1158.7 mg
• sugarContent4.5 g