Spicy Miso Ramen

dishingouthealth.com

Tbaxter

8 oz. ground chicken or pork (sub crumbled tempeh or tofu)

2 Tbsp. neutral cooking oil

6 to 8 oz. thinly sliced shiitake mushrooms, stems removed

½ cup minced shallots

4 garlic cloves, minced

1 Tbsp. freshly grated ginger

3 Tbsp. white miso paste

2 Tbsp. lower-sodium soy sauce

2 Tbsp. rice vinegar

1 Tbsp. hot chili oil

6 to 8 cups low sodium chicken or vegetable broth

2 packs dry ramen noodles (seasoning packs discarded)*

1 cup sweet corn (frozen/thawed, canned, or fresh)

3 soft-boiled eggs, halved*

Thinly sliced green onions for garnish

Toasted sesame seeds for garnish

Directions at dishingouthealth.com

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