Chilli miso ramen with spinach and shiitake

So, here’s my take on a vegetatian ramen, I often make it with kimchi but this time I had some Gochujang chilli paste and figured it would give a similar fermented spicy kick🌶️ Add yourself a jammy egg and all your other favorite toppings and enjoy a warming bowl of ramen. 🍜

INGREDIENTS (serves 2-3)
- 150g ramen noodles
- 125g shiitake mushrooms
- 3 spring onions
- 2 garlic cloves
- 3cm of fresh ginger
- 1 tbsp miso paste
- 1 tbsp gochujang
- 2 tbsp soy sauce
- eggs (1 pp)
- 1,2 L water
- toppings: fried onion, koriander, sesame seeds, nori

1. Chop ginger, garlich and spring onion. Slice the shiitake. Keep some of the spring onion aside for topping later.
2. In a pan heat some oil, fry the spring onion, garlic and ginger on medium heat for 2 mins. Add a table spoon of gochujang & the soy sauce followd by the the shiitake mushrooms cook for another 3/4 mins. Until the mushrooms start turning brown.
3. Add the miso paste & water. Let the soup simmer for 5 minutes before adding in the noodles & spinach, simmer another 5/6 minutes, until the noodles are cooked.
4. In the meantime cook an egg, about 5-6 minutes it should still be a little soft on the inside.
5. Serve your soup hot with fresh spring onion, the egg, nori, fried onions. Enjoy!