Description
A comforting and flavorful Miso Ramen recipe featuring a savory miso broth, tender ramen noodles, and fresh toppings like soft-boiled eggs, bean sprouts, green onions, and nori strips. Ready in just 35 minutes, this dish is perfect for a quick and satisfying meal.
Ingredients
Scale
Broth
- 4 cups chicken or vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Noodles and Toppings
- 200 g ramen noodles
- 2 soft-boiled eggs (halved)
- 1 cup bean sprouts
- 2 green onions (sliced)
- 1 sheet nori (torn into strips)
Instructions
- Heat the broth: In a medium pot, heat the chicken or vegetable broth over medium heat until it begins to simmer, preparing the base for the ramen soup.
- Add seasoning: Whisk in the white miso paste, soy sauce, and sesame oil into the simmering broth. Allow it to simmer gently for 5 minutes to fully develop the flavors.
- Cook noodles: Prepare the ramen noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set aside.
- Assemble bowls: Divide the cooked ramen noodles evenly between two bowls. Pour the hot miso broth over the noodles to warm them through.
- Add toppings: Top each bowl with halved soft-boiled eggs, fresh bean sprouts, sliced green onions, and torn nori strips for added texture and flavor.
Notes
- Use vegetable broth for a vegetarian version.
- Soft-boil the eggs by boiling them for 6-7 minutes, then cooling in ice water before peeling.
- If miso paste is too salty, reduce soy sauce accordingly.
- Feel free to add other toppings like mushrooms or corn for more variety.
- For a richer broth, simmer the miso mixture for a few extra minutes to deepen flavor.
