1 package instant ramen noodles, flavor packet discarded
2 cups chicken broth
1 tablespoon low-sodium miso paste
1 to 2 teaspoon sriracha sauce
1 cabbage leaf, cut into chunks
3 shiitake mushrooms, thinly sliced
5 canned bamboo shoots
1 scallion, sliced
1 boiled egg
1 small square nori
shichimi tōgarashi (Japanese seven-spice powder), for serving

Cook ramen noodles according to package directions.

In a small saucepan, heat broth until steaming hot. Whisk in miso paste and sriracha sauce.

Meanwhile, bring a small saucepan of water, fitted with a steamer basket, to a boil. Add cabbage and shiitakes. Cover and steam until tender, about 3 minutes.

Add ramen to a large bowl. Pour over with hot miso broth. Top with cabbage, shiitakes, bamboo shoots, and scallion. Place a soft-boiled egg half in the center. Garnish with nori and shichimi tōgarashi.

Yield: 1 serving.

- Courtesy of Joseph Erdos

Tweet