Spicy Hoisin Miso Ramen with Turkey and Mushrooms

This umami-packed ramen bowl is pure comfort in a bowl. Silky noodles, savory ground turkey, earthy sautéed mushrooms and wilted spinach come together in a luxurious hoisin miso broth with a fiery kick of chili crisp. A scattering of crispy fried onions adds that essential crunch factor to every slurp-worthy bite.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you need a satisfying, stress-free meal. The broth is deeply flavorful thanks to a combination of hoisin, miso and pho stock concentrates, while the chili crisp lets you control the heat. Customize with your favorite toppings and enjoy!

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms (skip if pre-sliced). Once water is boiling, add noodles to pot. Cook, stirring, until just tender, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil. Keep empty pot handy for next step.
2. In the same pot, combine hoisin, miso sauce concentrates, pho stock concentrates and 3 cups water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. Taste broth and season with salt if desired.
3. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Stir in spinach and cook, stirring constantly, until wilted, 30-60 seconds. Add half the soy sauce (all for 4 servings); stir to coat.
4. Divide noodles between large soup bowls. Pour broth over noodles. Top with mushrooms and spinach and any remaining sauce from pan. Top with as much chili crisp as you like. Garnish with crispy fried onions and serve. Add the onions as you eat to keep them nice and crispy.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, pork or even tofu would work well in this recipe. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Check that hoisin and miso concentrates are gluten-free.

How can I make the broth less salty?

Use low-sodium soy sauce or reduce the amount of hoisin. You can also add more water to dilute.