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Miso Ramen

This mouth-watering Miso Ramen is a cinch to make in the comfort of your own kitchen! This installment part of my East series.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Killing Thyme

Ingredients

Noodles:

  • ¾ lb fresh ramen noodles or 2 packages of instant ramen

Soup:

  • 2 cloves large garlic minced
  • 1 tbsp of freshly grated ginger
  • 1 shallot minced
  • 1 tbsp . sesame seeds ground up
  • 1 tbsp . sesame oil
  • 1 tsp . Chili Bean Sauce/Paste La Doubanjiang
  • 3 tbsp . miso paste
  • 1 tbsp . organic honey
  • 1 tbsp . sake
  • 4 cups vegetable broth
  • 1 tsp . kosher salt
  • ¼ tsp . white pepper

Garnishes: (See notes*)

  • Fried fish cakes
  • kamaboko
  • Soft boiled egg
  • Sliced scallions
  • Ribboned nori
  • Radishes thinly sliced
  • Sesame seeds

Instructions

  • Heat sesame oil in a medium stockpot over moderate heat.
  • Add the minced garlic, ginger and shallot. Sautee until fragrant — approx. 2 minutes — stirring frequently.
  • Add the spicy bean paste, the miso paste, sesame seeds and honey; stir to combine.
  • Add the sake, vegetable stock, salt and pepper.
  • Bring to a simmer, and keep the broth to a low simmer while you prep your garnishes. Prep your garnishes before cooking your noodles as the noodles don't take long at all.
  • Once your garnishes are ready, prepare your ramen noodles as per the packages instructions, but lessen the suggested time by about 30 seconds since your noodles will continue to cook once the hot broth is ladled over them.
  • Once your noodles are ready, drain them and place them into bowls.
  • Ladle broth over them, garnish, and serve immediately.

Notes

Garnishes can vary, so get creative! You can check out my Spicy Shoyu Ramen for more ideas.
*Adapted from http://www.justonecookbook.com/homemade-chashu-miso-ramen/