Miso Ramen
A rich, savory miso ramen with umami-packed broth, springy noodles, chashu pork, sweet corn, bamboo shoots and a soft egg — an easy restaurant-style bowl to make at home.
Ingredients
Instructions
Bring the stock and dashi to a gentle simmer in a medium pot.
Whisk miso paste with a ladleful of hot broth in a small bowl until smooth; set aside.
Heat sesame oil in a saucepan over medium heat; add garlic and ginger and sauté 30–45 seconds until fragrant.
Pour the hot stock into the saucepan, add soy sauce and mirin, and bring to a gentle simmer.
Reduce heat and stir in the dissolved miso (do not boil vigorously after adding miso); adjust seasoning to taste.
If using, stir butter into the broth to add richness and shine.
In a separate pot, boil water and cook ramen noodles according to package directions until just tender; drain and briefly rinse in hot water.
Warm chashu slices in the simmering broth or sear briefly in a hot pan for a caramelized edge.
Divide cooked noodles between two bowls and ladle hot miso broth over the noodles.
Arrange chashu, corn, menma, scallions and halved soft-boiled eggs on top.
Sprinkle toasted sesame seeds and add chili oil or togarashi if desired; serve immediately.
Nutrition
- Calories
- 650 kcal
- Fat Content
- 28 g
- Carbohydrate Content
- 68 g
- Fiber Content
- 3 g
- Protein Content
- 32 g
- Sodium Content
- 1800 mg
- Serving Size
- 1 serving
