Ramen

Ingredients:

• Broth (vegetable, chicken, or other)
• Miso (to flavor the broth)
• Mushroom seasoning
• Daikon radish (thinly sliced)
• Ginger (fresh, sliced or grated)
• Enoki mushrooms
• Shallot (thinly sliced)
• Baby bok choy (halved or quartered)
• Ramen noodles
• Chili Crisp

Instructions:

1. Prepare the Broth

1. Heat your broth in a medium pot over medium heat until it simmers.
2. Add a small spoonful of miso paste and stir until it dissolves completely.
3. Sprinkle mushroom seasoning into the broth to taste, adjusting as needed.
4. Add 3–4 slices of fresh ginger to the broth for flavor. Simmer for 5–7 minutes to allow the flavors to infuse.

2. Prepare the Vegetables

• Daikon radish: Peel and slice thinly into rounds or matchsticks.
• Baby bok choy: Rinse thoroughly and cut into halves or quarters.
• Enoki mushrooms: Trim off the base and separate the strands.
• Shallot: Peel and slice thinly into rings.

3. Cook the Noodles

1. Cook the ramen noodles in a separate pot according to the package instructions.
2. Drain the noodles and toss lightly with a bit of oil to prevent sticking.

4. Assemble the Ramen

1. Add the bok choy and daikon radish to the simmering broth. Cook for 2–3 minutes, until slightly tender.
2. Remove the ginger slices from the broth if you prefer a milder flavor.

5. Plating

1. Place the cooked noodles in a serving bowl.
2. Pour the hot broth over the noodles, making sure to include the bok choy and daikon radish.
3. Top with enoki mushrooms and sliced shallots (they will soften slightly in the hot broth).

Optional Toppings:

• Drizzle with sesame oil or chili oil/chili crisp for extra flavor.
• Garnish with chopped scallions or a sprinkle of sesame seeds.
• Add a soft-boiled egg for protein if desired.