Spicy Miso Peanut Ramen

1. Optional: start the eggs. If you want jammy eggs, bring a small pot of water to a boil. Gently lower in 2 eggs and boil 7 minutes. Move to an ice bath, peel, and set aside.

2. Start the flavor base. Heat the neutral oil in a medium pot over medium heat. Add garlic and ginger and cook for 30 to 60 seconds, just until fragrant. Do not let it brown.

3. Add broth, then whisk in the creamy stuff. Pour in the broth and bring to a gentle simmer. In a small bowl, whisk the miso and peanut butter with a few tablespoons of hot broth until smooth, then whisk that mixture back into the pot. Keep the heat at a gentle simmer, not a rolling boil.

4. Season it like you mean it. Stir in 1 tablespoon soy sauce, rice vinegar, chili oil (or sriracha), and sesame oil. Taste the broth and adjust. Add more soy sauce for salt, more vinegar for brightness, or more chili for heat.

5. Cook the vegetables (two ways). Easy way: add mushrooms and simmer 3 to 4 minutes until they soften, then add spinach or bok choy and cook 30 to 60 seconds until just wilted. Extra-flavor way (use that optional skillet): sauté mushrooms in a little oil over medium-high heat until browned, then add them to the broth. You can quickly wilt the greens in the skillet too, or just drop them into the broth at the end.

6. Cook the noodles. Weeknight way: add ramen noodles directly to the pot and cook according to the package, usually 2 to 3 minutes, stirring gently so they separate. Meal-prep way: boil noodles in a separate pot of water, drain, and add to bowls so leftovers stay bouncy.

7. Serve. Ladle into bowls and top with scallions and sesame seeds. Add a soft-boiled egg if using, plus a lime wedge if you want a bright finish.

   

Tip: If the broth gets too thick, splash in a little hot water or broth. If it tastes flat, add a pinch of salt or an extra half teaspoon of vinegar. Tasting as you go is the whole game.