Miso Ramen Recipe

Chicken or vegetable broth: The base of the soup, providing a rich and flavorful liquid.

Miso paste: A fermented soybean paste that adds depth and umami to the broth.

Soy sauce: Adds a salty and savory flavor to the broth.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Ramen noodles: The main carbohydrate, giving the dish its signature texture.

Baby spinach: Adds a fresh and nutritious element to the soup.

Soft-boiled eggs: Contributes a creamy texture and additional protein.

Sliced mushrooms: Adds an earthy flavor and texture.

Green onion: Provides a fresh and slightly sharp taste to balance the flavors.

When incorporating miso paste into the broth, it's essential to dissolve it properly to avoid clumps. To do this, take a small amount of the hot broth and mix it with the miso paste in a separate bowl until smooth. Then, gradually add this mixture back into the pot. This ensures a smooth and well-integrated miso broth.

• chicken or vegetable broth - Substitute with dashi: Dashi provides a rich umami flavor that complements the miso paste well.

• miso paste - Substitute with soybean paste: Soybean paste has a similar fermented flavor profile, though it may be slightly less complex.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory taste.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• ramen noodles - Substitute with udon noodles: Udon noodles are thicker but can still absorb the flavors of the broth well.

• baby spinach - Substitute with kale: Kale holds up well in hot broth and provides a similar nutritional profile.

• soft-boiled eggs - Substitute with tofu cubes: Tofu adds protein and a different texture, making it suitable for a vegan option.

• sliced mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms offer a more intense umami flavor, enhancing the overall taste.

• green onion - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the broth to cool completely before storing. This helps prevent condensation and keeps the soup fresh longer.
• Store the broth and noodles separately to maintain the texture of the ramen. Combine them only when ready to serve.
• Use airtight containers for both the broth and noodles. This prevents any unwanted odors from seeping in and keeps the flavors intact.
• For the broth, refrigerate in an airtight container for up to 3-4 days. If freezing, use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. The broth can be frozen for up to 2 months.
• For the noodles, refrigerate in an airtight container for up to 2 days. If freezing, spread the noodles on a baking sheet to freeze individually before transferring to a freezer bag. This prevents them from sticking together. The noodles can be frozen for up to 1 month.
• When ready to reheat, thaw the broth in the refrigerator overnight if frozen. Reheat on the stove over medium heat until it reaches a simmer.
• To reheat the noodles, you can either microwave them for a minute or two or briefly dip them in boiling water to warm them up.
• Store soft-boiled eggs in their shells in the refrigerator for up to 2 days. Peel them just before serving to maintain their texture.
• Keep baby spinach and sliced mushrooms fresh by storing them in the refrigerator in separate airtight containers or resealable bags. Use within 3-4 days for the best quality.
• Green onions can be stored in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They will stay fresh for about a week.

• Gently reheat the broth in a pot over medium heat until it reaches a simmer. Avoid boiling to preserve the delicate flavors of the miso paste and soy sauce.

• While the broth is warming, place the leftover ramen noodles in a heatproof bowl. Pour boiling water over the noodles to loosen them up, then drain immediately to prevent overcooking.

• Add the reheated broth to the bowl with the ramen noodles. Stir gently to combine and ensure the noodles are evenly heated.

• For the soft-boiled eggs, bring a small pot of water to a gentle simmer. Carefully place the eggs in the water for about 1-2 minutes to warm them without cooking further. Alternatively, you can microwave them in a bowl of hot water for 30 seconds.

• Reheat the sliced mushrooms and baby spinach by adding them to the simmering broth for a minute or two, just until they are warmed through.

• Assemble your miso ramen by placing the reheated ramen noodles in a bowl, pouring the hot broth over them, and topping with the warmed soft-boiled eggs, sliced mushrooms, baby spinach, and chopped green onion.

• For an extra burst of flavor, drizzle a bit more sesame oil or soy sauce over the top before serving.

• Large pot: Used to bring the broth to a simmer and mix in the miso paste, soy sauce, and sesame oil.

• Wooden spoon: Ideal for stirring the miso paste into the broth until it is dissolved.

• Medium pot: Necessary for cooking the ramen noodles according to package instructions.

• Colander: Used to drain the cooked ramen noodles before setting them aside.

• Ladle: Perfect for pouring the broth over the noodles in each bowl.

• Knife: Essential for slicing the mushrooms and chopping the green onion.

• Cutting board: Provides a safe surface for slicing mushrooms and chopping green onions.

• Bowls: Used to serve the ramen, holding the noodles, broth, and toppings.

• Tongs: Handy for placing the baby spinach, soft-boiled eggs, and other toppings onto the ramen.

• Measuring spoons: Ensures accurate measurement of miso paste, soy sauce, and sesame oil.

Prepare ingredients in advance: Chop the green onion, slice the mushrooms, and wash the baby spinach ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought chicken or vegetable broth to save time on making your own.

Quick-cook eggs: Soft-boil the eggs in advance and store them in the fridge until ready to use.

Instant noodles: Use ramen noodles that cook quickly, usually in just a few minutes.

Batch cooking: Make a larger batch of broth and freeze portions for future use.