Miso is a traditional Japanese condiment made by fermenting soybeans. You may recognize it from the very popular 'miso soup', but tonight, we're using miso in a whole new way. The combination of salty miso, sweet soy and bright green cilantro combine for something special!
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel, then grate ginger. Pick cilantro leaves from stems, then finely chop stems. Cut off and discard bottom inch of mushrooms. Finely chop spinach. Juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles.
In a small bowl, combine the lemon juice, cilantro stems, garlic, ginger, vinegar, 2 tbsp miso (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Whisk to combine. Set aside.
In a medium bowl, toss half the mushrooms with cornstarch. Heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then cornstarch-mushrooms in an even layer. Cook, until golden-brown and crispy, 1-2 min per side. Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside. (TIP: Cook in two batches for 4 ppl, using 2 tbsp oil per batch.)
Heat the same pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until shrimp just turn pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Add spinach and remaining mushrooms. Cook, stirring often, until spinach wilts, 1 min. Add miso pesto from the small bowl (from Step 2) to the noodles. Stir until warmed through, 1-2 min.
Divide the miso pesto ramen between bowls. Top with the crispy mushrooms and cilantro leaves. Squeeze over a lemon wedge, if desired.