Recipe created for Pacific by Feed Me Phoebe
In a large Dutch oven, stockpot or saucepan, heat the oil over a medium high flame. Add the shallots, garlic and mushrooms. Stir fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes. Pour in the tamari and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
Add the mushroom broth to the pot and bring to a simmer. Submerge the ramen in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to package directions).
Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the miso and sriracha until dissolved. Ladle the ramen and broth into bowls and garnish with the bok choy, scallions, and hard-boiled eggs.
Miso Ingredient Note: You can use any type of miso paste—white or red—but it’s something I try to find organic since soybeans are a big GMO crop. The kinds that pack a probiotic punch, like all good-quality fermented foods, can be found in the refrigerated section of the supermarket, usually in the same neighborhood as tofu and kimchi. If you’re allergic to soy, simply use chickpea miso.
To make this recipe Whole30-friendly, substitute kelp noodles for the gluten-free ramen, coconut aminos for the soy sauce, and omit the miso. • Add a spoonful of kimchi to the finished bowl for extra heat and probiotic power.
To make in the microwave, follow packaged instructions for the noodles, using the mushroom broth instead of water. Once the ramen is tender, allow to cool slightly, then mix in the miso, tamari and sriracha. Serve with the raw mushrooms, bok choy and scallions as mix-ins.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.