Making miso ramen soup with spiraled potatoes is a healthy and paleo-friendly way to enjoy a hearty bowl of noodles. It is super easy to make, colorful, and delicious!
1 large russet Idaho® potato
1 teaspoon salt, plus extra to boil the potato
1 tablespoon vegetable oil
½ pound ground pork
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon toasted sesame seeds
1 teaspoon fermented bean paste (doubanjiang)
3 tablespoons miso paste
4 cups chicken stock
1 tablespoon Japanese sake (or dry sherry)
1 tablespoon sugar
2 teaspoons sesame oil
Boiled eggs or marinated eggs
Frozen corn, thawed
Dried seaweed, rehydrated
Green onions, green part, for garnish
Use a spiralizer to slice potato into potato noodles.
Bring a big pot of water to a boil. Add 2 teaspoons salt and stir to mix well. Add the potato noodles. Cook until it just starts to soften or turns to the texture you prefer, 1 to 2 minutes. Do not overcook, otherwise the potatoes will fall apart. Immediately drain noodles and run tap water over them to cool.
Heat oil over medium heat in a medium-sized pot until hot. Add ground chicken. Cook and stir until the chicken is browned.
Turn to medium low heat. Add the green onion, garlic, and ginger. Cook for a minute to release the fragrance.
Add sesame seeds, bean paste, and miso paste. Stir and cook until the paste is lightly toasted.
Add chicken stock, Japanese sake, sugar, and the remaining 1 teaspoon salt. Turn to medium high heat. Cook until bringing to a boil.
Remove the broth from the stove and drizzle with sesame oil.
Add potato noodles into a big bowl and pour the soup over them. Garnish with preferred toppings and serve immediately as a main.