Description
A quick and easy Miso Ramen recipe that delivers rich flavor in under 30 minutes, using pantry staples and offering a customizable experience.
Ingredients
Scale
2 bundles Ramen noodles
1 tbsp Fresh ginger (grated)
3 cloves Garlic (minced)
4 cups Low-sodium chicken or vegetable broth
3–4 tbsp White or Awase (mixed) Miso paste
1 tbsp Sesame oil
1 tsp Soy sauce
Soft-boiled eggs, tofu, or sliced pork/chicken (as desired)
2 cups Baby bok choy, corn kernels, and green onions (total)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Stir constantly for about 1 minute until fragrant
- Pour the chicken or vegetable broth into the pot. Add the soy sauce and a tiny pinch of sugar. Bring to a gentle simmer
- Take a small bowl and ladle out about half a cup of warm broth. Add the miso paste and whisk until smooth. Pour this slurry back into the main pot
- In a separate pot, cook the ramen noodles according to package instructions, usually 2-4 minutes. Drain immediately
- During the last minute of broth simmering, toss in your bok choy or spinach and wilt for about 60 seconds
- Divide the cooked noodles into bowls, pour hot broth over, and add desired toppings
Notes
Never boil the miso. Always add it at the end of the cooking process.
Use an aromatic oil for finishing, like chili oil or extra sesame oil.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 185 mg