Ingredients:

  • 4 cups low-sodium vegetable broth
  • 2 cups fresh shiitake mushrooms, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 12 oz fresh or dried ramen noodles
  • 1 cup baby spinach, packed
  • 1 green onion, sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Fresh cilantro or parsley (optional, for garnish)

Instructions:

  1. In a large pot, heat sesame oil over medium heat.
  2. Add minced garlic and ginger; sauté until fragrant (about 1 minute).
  3. Stir in sliced shiitake mushrooms and cook until tender (about 3-4 minutes).
  4. Add vegetable broth, soy sauce, and miso paste. Whisk to combine.
  5. Bring to a simmer and cook for 15-20 minutes.
  6. In a separate pot, boil water and cook ramen noodles according to package instructions. Drain and set aside.
  7. Add cooked ramen noodles to the broth and stir gently.
  8. Add baby spinach and cook for an additional 1-2 minutes until wilted.
  9. Ladle the ramen and broth into bowls.
  10. Garnish with sliced green onion, sesame seeds, and herbs, if desired.