Spicy ramen by Ally
Learn how to make New Home Consultant Ally’s favourite spicy ramen dish.
Ingredients – broth
- 6 cups vegetable broth
- 2 cups water
- 1/4 cup soy sauce (add more or less, to taste)
- 2 tbsp rice vinegar
- 1/4 cup tahini (sesame seed paste)
- 3 tbsp white miso paste
- 2 tbsp hot chili oil
- 1/4 cup dried porcini mushrooms (optional, but recommended)
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2-4 squares ramen noodles
- 4 cups shredded kale or baby spinach
- 4 tbsp salted butter, melted (or olive oil)
- 900 grams mixed mushrooms, roughly torn
- 2 small shallots, sliced
- 2 tbsp raw sesame seeds
- 1/2 tsp chili flakes (to taste)
- 1/4 cup fresh cilantro, chopped
- 4-6 soft or hard boiled eggs, for serving
- Sliced carrots & green onions, for serving
- Preheat oven to 220 degrees Celsius (fan forced).
- In a large soup pot, combine the broth, 2 cups water, soy sauce, rice 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 for 20 minutes until the broth is very fragrant.
- 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 noodles are soft.
- While the soup is boiling, 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 until mushrooms are golden. Switch the oven to grill to broil the mushrooms for 1-2 minutes, until crispy.
- Ladle the soup into bowls and top with crispy mushrooms, eggs, carrots, green onions and additional chili oil.