Miso Ramen is perfect for those nights when you want a warm and comforting dinner. The miso broth is very simple to make and you can top with your favorite vegetables / protein.
Noodles: Use fresh or dried noodles.It’s important to cook the noodles separately as the noodles will absorb the broth flavors and will also get soggy if sits in the broth too long. (It doesn’t matter what flavor ramen you buy as you will not be using the flavor packet).
Options: -Double broth recipe or make one serving and reserve the broth to use later during the week -Cook ground meat before adding broth ingredients -Add garlic chili paste or sriracha for spice -Add soft boiled egg - instant pot - cook on low pressure for 4 minutes and release pressure when done. Place in a ice water bath. - For stove top- In a saucepan, boil enough water to cover the eggs. Reduce heat and gently place the eggs in the pan. Cook for 6 minutes and place in a ice water bath.
Serves 2 Ingredients
Miso Broth: 1 Tablespoon sesame oil or oil 1 shallot or 1/4 onion, diced 2 garlic, grated or minced 1 teaspoon ginger, grated 4 cups chicken or vegetable broth 2-3 Tablespoons miso paste 1 Tablespoons soy sauce 1/4 teaspoon pepper
Ramen: Cook ramen according to package directions. Drain, rinse with water to stop the cooking process and set aside. ( I cooked the bok choy with the noodles for about 10 seconds to soften)
Broth: In a saucepan / pot, sauté shallots, garlic and ginger in sesame oil / oil. Add broth, miso paste and soy sauce and cook for about 5 minutes or so until miso is dissolved. Taste and add more miso, soy sauce or pepper, as needed.
To serve: Add noodles into serving bowls. Add your toppings desired. Ladle the broth into bowls.