Spicy Miso Ramen

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• Step 1

  In a medium pot, warm the bone broth over medium heat. Add the kombu and let it steep while you prepare the miso paste mixture.

  • 2.5 cup bone broth, warmed (600 g)
  • 1 piece kombu (10 g)
    (dried seaweed strip) (optional)
• Step 2

  In a small bowl, combine the miso, gochujang, sesame oil, soy sauce, grated ginger, and grated garlic. Whisk until smooth.

  • 1/4 cup miso, paste (60 g)
  • 1 tbsp gochujang (20 g)
    (Korean chili paste)
  • 1 tbsp sesame oil (14 g)
  • 1 tbsp soy sauce (18 g)
  • 1 tsp ginger, freshly grated (5 g)
  • 1 tsp garlic, freshly grated (3 g)
• Step 3

  Once the broth is warm but not boiling, remove the kombu. Add the miso paste mixture to the broth and whisk until fully incorporated.
• Step 4

  Add the oat milk to the broth for creaminess, adjusting the amount to your preference. Keep the broth warm over low heat.

  • 2 tbsp oat milk (30 g)
    (optional: coconut milk, heavy cream, or regular milk can be substituted)
• Step 5

  Cook the noodles according to package instructions in a separate pot of water until al dente. Drain and divide between two serving bowls.

  • 6 oz noodles (170 g)
    (of choice)
• Step 6

  While the broth is warming and noodles are cooking, prepare your toppings. Thaw the edamame and corn, microwave if needed. Trim and slice the snap peas, thinly slice the radishes.

  • 1/2 cup edamame, thawed (75 g)
  • 1/2 cup corn, thawed (75 g)
  • 1/2 cup snap peas, trimmed (60 g)
• Step 7

  Air-fry the tofu and prepare the soft-boiled eggs (cook exactly 6 minutes for jammy yolks -- immediately transfer to an ice-water bath). Sauté the shiitake mushrooms in a bit of oil until golden brown.

  • 6 oz tofu, air-fried (170 g)
    (firm)
  • 2 eggs, soft-boiled (100 g)
  • 1 cup shiitake mushrooms, sautéed (70 g)
• Step 8

  Ladle the hot miso broth over the noodles in each bowl. Arrange the toppings on top of the noodles and broth. Serve immediately while hot.

  • 2.5 cup bone broth, warmed (600 g)
  • 6 oz noodles (170 g)
    (of choice)
  • 1/2 cup edamame, thawed (75 g)
  • 1/2 cup corn, thawed (75 g)
  • 1/2 cup snap peas, trimmed (60 g)
  • 6 oz tofu, air-fried (170 g)
    (firm)
  • 2 eggs, soft-boiled (100 g)
  • 1 cup shiitake mushrooms, sautéed (70 g)
  • 1/2 spinach, fresh (15 g)
    (for garnish)
  • 2 green onions, sliced (10 g)
    (for garnish)