30-minute-creamy-sesame-miso-ramen-with-crispy-mushrooms.
When the nights get chilly, this is the bowl I crave: a rich, silky sesame-miso broth, chewy noodles, and a glossy jammy egg on top. It’s cozy, a little spicy, and surprisingly quick. What sets this ramen apart? The sesame depth (tahini or sesame paste), mellow miso umami, and a finish of chili crisp that wakes everything up. It’s a satisfying weeknight noodle soup you can make your own with whatever greens and toppings you’ve got.
Ingredients
6 cups low sodium vegetable broth
3 squares ramen noodles
4 tablespoons salted butter, melted or olive oil
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