Back to 3 servings Soup 8 oz ground chicken or pork, tempeh or crumbled tofu can replace it 2 Tbsp neutral cooking oil 6 oz shiitake mushrooms, thinly sliced, stems removed 0.5 cup shallots, minced 4 garlic cloves, minced 1 Tbsp fresh ginger, freshly grated 3 Tbsp white miso paste 2 Tbsp lower-sodium soy sauce 2 Tbsp rice vinegar 1 Tbsp hot chili oil, add more to taste 6 cups low-sodium chicken or vegetable broth, up to 8 cups total for a brothier bowl Noodles and Toppings 2 packs dry ramen noodles, seasoning packets discarded 1 cup sweet corn, frozen and thawed, canned, or fresh 3 soft-boiled eggs, halved green onions, thinly sliced, for garnish toasted sesame seeds, for garnish
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1 Step 1: Warm a lightly oiled pot over medium heat and add the ground meat. Break it into small crumbles with a wooden spoon and cook 4 to 5 minutes, until no pink remains and a thermometer reads 165°F (74°C) for chicken or 160°F (71°C) for pork. Transfer the meat to a plate.2 Step 2: Pour the oil into the empty pot and sauté the mushrooms about 5 minutes, until they turn golden and soft. Toss in the shallots, garlic and ginger and keep cooking for 2 to 3 minutes, until the aroma is strong.3 Step 3: Mix in the miso, soy sauce, rice vinegar and chili oil, then pour in the broth. Bring everything to a boil, turn the heat down to medium-low, and let it barely bubble for 20 minutes.4 Step 4: Return the broth to a full boil and drop in the noodles. Cook about 3 minutes, until they are tender but still slightly firm, then add the cooked meat and corn.5 Step 5: Divide the soup among bowls. Finish each with half a soft-boiled egg, a scattering of green onions and sesame seeds, plus more chili oil for extra heat. Eat immediately.getsaucepan.com/r/623963ed-0597-520d-a89a-95ef7d2b684b
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