Miso Ramen Bowl
A Japanese noodle soup featuring chewy ramen noodles in a savory miso-based broth. Topped with vegetables, protein, and aromatics, served hot in a deep bowl.
Ingredients
Method
Slice green onions, shred napa cabbage, and slice carrot into thin rounds. Set aside in separate bowls.
Slice ginger thinly and crush garlic cloves. Have miso paste ready in a small bowl with a whisk.
Bring vegetable broth to a boil in a large pot. Add ginger slices and crushed garlic; simmer for 5 minutes.
Remove pot from heat. Ladle 1/4 cup hot broth into the bowl with miso paste, whisk until smooth, then stir mixture back into the pot.
Stir in soy sauce. Taste and adjust seasoning. Keep broth hot but do not boil once miso is added.
In a separate pot of salted boiling water, cook ramen noodles according to package directions until al dente. Drain in a colander and rinse under cool water to stop cooking.
Divide cooked noodles between two deep bowls. Ladle hot broth over noodles, dividing equally.
Top each bowl with cooked protein, shredded cabbage, carrot slices, and green onions. Drizzle lightly with sesame oil and sprinkle with toasted sesame seeds.
Serve immediately while broth is hot. Provide chopsticks and a soup spoon for eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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