Miso Ramen
This Miso Ramen is packed with flavor and it's the perfect bowl of comfort. Best of all, it's super easy to make at home!
Servings: 2 people
Ingredients
Miso Ramen.
- ¾ lb fresh Ramen noodles or 2 packages of instant Ramen
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 shallot, minced
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tsp Chili Bean Sauce/Paste (La Doubanjiang)
- 3 tbsp miso paste *See notes
- 1 tbsp sugar
- 1 tbsp sake
- 4 cups vegetable broth
- 1 tsp sea salt
- ¼ tsp white pepper
Toppings to consider.
- Fish cakes
- Soft-boiled egg
- Sliced scallions
- Nori (dried seaweed)
- Radishes
- Sesame seeds
- Chili sauce Sriracha or Sambal Oelek
- Corn
- Carrots
- Cooked bok choy Pan-fried, grilled, or steamed
Instructions
- Heat the sesame oil over medium-high heat in a medium-sized saucepan.
- Bring the garlic, ginger and shallots to the saucepan and sauté everything until fragrant—about 2 minutes—stirring often.
- Add the spicy bean paste, miso paste, and sugar to the pot. Stir to combine, then add the sake, vegetable broth, sea salt, and white pepper.
- Bring the soup to a boil, lower heat to a simmer, and let it go for about 10 minutes. Meanwhile, get your Ramen toppings ready.
- Cook your noodles as per the instructions on the package, drain, and place them into bowls. Ladle the broth over the noodles, add your toppings, and dig in!
Notes
- Miso paste: the darker the color, the more concentrated the flavor. Keep this in mind when adding it to your broth.
- Soft-boiled egg: put an egg into a saucepan filled with water and bring it to a boil. Let the egg cook for 3-5 minutes, depending on how jammy you want it.
- Toasted sesame seeds: pop them into a dry pan and let them heat up over medium-low, shaking the pan every 30 seconds or so. When the sesame seeds are fragrant and toasty, they're done. Watch them closely, or they'll burn.
