Spicy Miso Veggie Explosion

A vibrant vegetable-packed ramen with a spicy miso broth that will wake up your taste buds.

Ingredients

• 4 cups vegetable broth (preferably low-sodium)
• 3 tablespoons white miso paste
• 2 tablespoons gochujang (Korean chili paste, or use sriracha for a milder version)
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 portions dried ramen noodles (seasoning packets discarded)
• 1 cup shiitake mushrooms, sliced
• 1 cup baby bok choy, halved
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 green onions, thinly sliced
• 2 tablespoons sesame seeds
• Kosher salt and black pepper, to taste

Preparation

1. In a large pot, bring vegetable broth to a simmer.
2. In a small bowl, whisk together miso paste, gochujang, sesame oil, soy sauce, and rice vinegar until smooth.
3. Add the miso mixture to the simmering broth along with garlic and ginger. Simmer for 5 minutes to blend flavors.
4. Cook ramen noodles according to package instructions; drain well.
5. In a separate skillet, sauté shiitake mushrooms, bok choy, and carrots with a splash of oil and pinch of salt until just tender.
6. To serve, divide noodles among bowls. Ladle hot spicy miso broth over. Top with sautéed vegetables, bean sprouts, green onions, and sesame seeds.
7. Finish with toppings: corn kernels, avocado, crispy fried onions, kimchi, toasted nori, and extra bean sprouts as desired.