Spicy mushroom miso ramen

Meat soups Japanese cuisine

This recipe uses kombu in the stock, a thick kelp used extensively in Japanese cooking. Paired with dried shiitake mushrooms, it adds a bit of extra oomph to the stock. If you don’t have any, don’t worry, the stock is still delicious when made with just the mushrooms! The recipe calls for 1 teaspoon of crushed red chili flakes. This makes the soup just slightly spicy. Increase up to 1 tablespoon for more heat.