Chili-spiked lasagne meets ramen in this warming, fusion soup with meat, noodles, veggies, and vibrant spices.
# Components:
→ Meats
01 - 8.8 oz ground pork or chicken
02 - 3.5 oz sliced shiitake mushrooms
→ Aromatics & Vegetables
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 medium carrot, julienned
07 - 1 cup baby spinach
→ Broth & Seasonings
08 - 4 cups chicken or vegetable broth
09 - 2 tablespoons soy sauce
10 - 1 tablespoon miso paste
11 - 1 tablespoon chili garlic sauce
12 - 1 tablespoon tomato paste
13 - 1 tablespoon sesame oil
14 - 1 teaspoon sugar
15 - 1 teaspoon rice vinegar
16 - Salt and pepper, to taste
→ Pasta
17 - 6 lasagne sheets, broken into bite-sized pieces
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 tablespoon toasted sesame seeds
20 - Chili oil, to taste
21 - Fresh cilantro or basil, chopped (optional)
# Method:
01 - Heat sesame oil in a large soup pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until aromatic, about 2 minutes.
02 - Add ground pork or chicken, breaking up with a wooden spoon. Continue cooking until meat is lightly browned and fully cooked.
03 - Stir in sliced shiitake mushrooms and julienned carrot. Cook for 3 to 4 minutes, allowing vegetables to soften.
04 - Add tomato paste and chili garlic sauce, stirring continuously for 1 minute until integrated.
05 - Pour in broth, soy sauce, miso paste, sugar, and rice vinegar. Scrape any browned bits from the pot to enhance the flavor. Bring mixture to a boil.
06 - Add broken lasagne sheets. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until the pasta is tender.
07 - Mix in baby spinach and cook for 2 additional minutes until the leaves are wilted. Adjust seasoning with salt and freshly ground pepper.
08 - Ladle soup into bowls. Top with sliced spring onions, toasted sesame seeds, chili oil, and freshly chopped herbs as desired.
