Spicy Miso-Tahini Ramen

1. 1

   In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and saute for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and saute for 2 to 3 minutes more.

2. 2

   Add the miso paste and tahini and stir to coat the onion and mush-rooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can break or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.

3. 3

   Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.

4. 4

   In a separate medium saucepan, bring some water to a boil. Add the ra-men noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.

5. 5

   Divide the noodles among four bowls. Add the spinach and green onions to each bowl. Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.

* Per serving · 4 servings · Values may vary.