30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Prep Time 10 minutes Cook Time 20 minutes Rating 4.33 out of 5 stars (622) Ingredients 4 servings 6 cups low sodium vegetable broth1/4 cup low sodium soy sauce (use more or less, to taste)2 tablespoons rice vinegar1/4 cup tahini (sesame seed paste)3 tablespoons white miso paste2 tablespoons hot chili oil1/4 cup dried porcini mushrooms (optional, but recommended) )1 inch fresh ginger, grated2 cloves garlic, minced or grated2-4 squares ramen noodles4 cups shredded kale or baby spinach4 tablespoons salted butter, melted or olive oil2 pounds mixed mushrooms, roughly torn2 small shallots, sliced2 tablespoons raw sesame seeds1/2 teaspoon chili flakes (use more or less, to taste)1/4 cup fresh cilantro, chopped4-6 soft or hard boiled eggs, for servingsliced carrots and green onions, for serving Calories VegetarianDinnerEggsIntermediateHealthyQuick and EasyVegetablesLunchBoilingLegumesRoastingJapaneseGrainsSpicySavoryCreamyMain CoursesSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stove-Top Step 2 1. In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 20 minutes, until the broth is very fragrant. 2. Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.3. Meanwhile, make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, shallots, sesame seeds, chili flakes, and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.4. Ladle the soup into bowls and top with the crispy mushrooms, eggs, carrots, green onions, and additional chili oil. Enjoy! Step 3 Instant Pot Step 4 1. In the bowl of the instant pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release function and release the steam. Remove and discard the mushrooms. Set the Instant pot to sauté. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.3. Finish as directed above for the stove-top. Step 5 Slow Cooker Step 6 1. In the bowl of the slow cooker, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high for 3-4 hours or low for 6-8 hours. 2. Once done cooking, switch the slow cooker to high. Remove and discard the mushrooms. Stir in the noodles, kale or spinach, and cilantro. Let sit 10-15 minutes or until the noodles are soft.3. Finish as directed above for the stove-top.
