Miso Ramen
Japanese noodle soup built on miso-based broth with ramen noodles and customizable toppings. Simmer broth, cook noodles, and assemble in bowls for a warm, umami-rich meal.
Ingredients
Method
Mince ginger and garlic. Slice green onions and any vegetables for toppings. Cook protein separately if using (pan-sear or simmer in broth).
Bring vegetable broth to a gentle simmer in a large pot.
Stir in minced ginger and garlic; simmer 2–3 minutes until fragrant.
Whisk miso paste into a small bowl with 2 tbsp warm broth to dissolve, then stir back into the pot.
Add soy sauce and stir. Keep at a bare simmer; do not boil.
In a medium pot of boiling salted water, cook ramen noodles according to package directions until tender; drain.
Divide noodles between bowls.
Ladle hot broth over noodles.
Top with protein, vegetables, egg halves, and garnishes (sesame seeds, seaweed, green onion).
Serve immediately while broth is hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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