Spicy Mushroom Miso Ramen

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   1.

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   Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.

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   Bring the water almost to a boil and then turn down the heat to maintain a simmer.

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   Cook for 5 minutes.

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   2.

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   Remove the pot from the heat and let the stock stand for 3 minutes.

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   Strain the stock through a fine-mesh strainer and set the stock aside.

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   3.

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   Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.

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    Add the sliced cremini mushrooms and cook for about 20 seconds.

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    Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

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    4.

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    Pour the mushroom stock through a fine-mesh strainer held directly over the pan.

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    (Discard the solids left in the strainer.)

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    Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

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    5.

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    Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl.

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    Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

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    6.

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    Turn off the heat, then ladle the broth over the noodles in each bowl.

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    Garnish with fresh cilantro leaves and serve immediately.

* Per serving · 4 servings · Values may vary.