Name: Miso Spinach Mushroom Ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tbs coconut oil ( unrefined, virgin, cold pressed); 12 oz Shiitake Mushrooms (stems removed, sliced thin); 1 tbs grated garlic; 1 tbs grated ginger; 4 green onions (sliced thin, whites and green separated); 4 cups vegetable broth; 4 cups water; 2 bundles soba noodles; 5 cups baby spinach; 2 tbs white miso paste; tamari , Sesame seeds, Sriracha, fresh herbs such as basil or cilantro, tamari and more green onion tops (optional)

Miso Spinach Mushroom Ramen

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Miso Spinach Mushroom Ramen

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Prep Time 15

Cook Time 15

Total Time 30

Course Soup

Equipment

dutch oven / pot

Ingredients

2 tbs coconut oil unrefined, virgin, cold pressed
12 oz Shiitake Mushrooms stems removed, sliced thin
1 tbs grated garlic
1 tbs grated ginger
4 green onions sliced thin, whites and green separated
4 cups vegetable broth
4 cups water
2 bundles soba noodles
5 cups baby spinach
2 tbs white miso paste
tamari , Sesame seeds, Sriracha, fresh herbs such as basil or cilantro, tamari and more green onion tops optional

Instructions

In a Dutch oven (non stick is very helpful here), heat oil until shimmering. Turn the heat down to medium low to low and add the mushrooms, ginger, garlic, and white parts of the onions. While the pot will be crowded, allow the bottom layer of mushrooms to cook for a few minutes before stirring. This will help the mushrooms sear a bit. Stir occasionally for about 6 minutes. You'll notice the garlic and garlic stick to the bottom of the pot (but watch the heat because you don't want the garlic and ginger to burn). Just scrape the garlic and ginger when you stir the mushrooms. When the broth is added, the pan will deglaze and those bits will add delicious flavor!
Add the broth, water and bring to a boil. Scoop out about a cup of broth and set aside to cool a bit. Once boiling add the noodles to the pot, turn down to medium and simmer for five minutes or until the noodles are tender. Remove from heat. Add the miso paste to the cup of broth and whisk to dissolve. Pour the miso slurry into the ramen pot and stir. Taste for seasoning adjustment and add Tamari if a more salty taste is desired
Ladle into soup bowls , top with a handful of spinach and sprinkle with sesame seeds. Serve immediately with extra spinach, sesame seeds, sriracha, herbs, Tamara and onion greens .
Store leftovers in lidded container , in the refrigerator, for up to 3 days .

Keyword Miso, Mushroom, Ramen, Spinach

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