Spicy Miso Ramen

Serving: Makes one large bowl of ramen

Ingredients:

• 2 cups vegetable broth
• 4 g kombu
• 1/2 cup plain, unsweetened plant milk (e.g. oat, cashew, soy)
• 1 bundle ramen noodles
• 2 tablespoons Red Eye Spicy Miso Hot Sauce
• 2 teaspoon chili oil
• Sesame oil
• Soy sauce
• 2 cups broccoli florets
• 1 heaping cup sliced mushrooms (baby bella, oyster, or similar)
• 2 sticks green onion

Directions:

1. Bring a pot of water to boil for the noodles.
2. Thinly slice mushrooms and green onion. Cut broccoli into florets.
3. In another pot, add the vegetable stock, kombu, and white part of the green onion. Cover and bring to a boil.
4. In a serving bowl, add the Red Eye Spicy Miso Hot Sauce, a splash of soy sauce, and chili oil. Mix to combine. For a spicier bowl, add a small amount of habanero pepper flakes.
5. Remove the kombu from the broth after it starts to boil and discard or use in another recipe. Add the plant milk to the pot, and bring back to a rolling simmer, then lower heat, stirring occasionally.
6. Heat a nonstick pan to medium heat. Add the sliced mushrooms with a pinch of salt, stirring occasionally, until they release most of their moisture.
7. Once the mushrooms have released their moisture, add 1 teaspoon of sesame oil and a splash of soy sauce. Cook, stirring occasionally, until the mushrooms brown. Remove from pan.
8. Cook noodles according to package instructions.
9. Add broccoli and 1 teaspoon of sesame oil to the pan. Cook until broccoli browns, stirring occasionally. If desired, you can add a splash of soy sauce to help steam the broccoli.
10. Add broth to the serving bowl. Mix to incorporate with the miso hot sauce and chili oil.
11. Place noodles into the broth, top with the mushrooms, broccoli, and green onion. Drizzle a small amount of chili oil over the top.