Thick and creamy, this broth makes exceptionally good slurping. It’s brimming with noodles, greens, and the cutest mushrooms ever captured in a soup spoon. You wouldn’t be wrong to drop an egg on top.
What You Get
Fresh ramen noodles
Ramen broth (see note below)
What You’ll Need
Ground chile (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a small pot of water to a boil. Set the noodles by the stove, but don’t add them yet (they cook quickly).
Meanwhile, trim the base of the mushrooms, and separate the mushrooms into bite-size pieces. Slice a small handful of the green onions. Slice the shallot. Thinly slice the bacon ends. Drain the ground pork.
In a large pot over medium-high heat, warm 1 tablespoon vegetable oil. Add the shallot and bacon ends and sauté until the fat renders, 3 to 4 minutes. Add the ground pork and cook, breaking it up with spoon, until no longer pink, 3 minutes. Scrape the pork to one side of the pan, add the miso paste to the other side, and stir until fragrant and slightly darkened, 2 to 3 minutes. Add a pinch of ground chile, if you want some heat.
Add the broth, stirring to scrape up any browned bits on the bottom of the pan, and bring to a boil. Add the mushrooms and simmer until tender, 2 minutes. Add the spinach and stir until wilted, about 30 seconds. Remove from the heat.
Add the noodles to the boiling water and cook until al dente, 1 to 2 minutes or according to packaging instructions. Drain the noodles and divide them between bowls.
Ladle the pork, veggies, and broth over the noodles in the bowls. Sprinkle with the green onions and serve warm.
Contains: wheat, soy.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.