Dive into a bowl of comforting miso ramen that combines rich flavors and nourishing ingredients. This recipe is perfect for a cozy night in or when you need a quick yet satisfying meal. The blend of miso paste, soy sauce, and sesame oil creates a savory broth that pairs beautifully with ramen noodles and fresh toppings.
Some ingredients in this recipe might not be staples in your pantry. Miso paste is a fermented soybean paste that adds umami flavor to the broth and can be found in the Asian section of most supermarkets. Sesame oil is another key ingredient that provides a nutty aroma and is usually located near the cooking oils. If you don't have ramen noodles, they are typically available in the international foods aisle.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How to Store or Freeze This Dish
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Miso Ramen Recipe
Ingredients
Broth
- 4 cups Chicken or vegetable broth
- 3 tablespoon Miso paste
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
Noodles
- 4 packs Ramen noodles
Toppings
- 2 cups Baby spinach
- 2 pieces Soft-boiled eggs
- 1 cup Sliced mushrooms
- 1 stalk Green onion, chopped
Instructions
- 1. In a large pot, bring the broth to a simmer.
- 2. Add miso paste, soy sauce, and sesame oil. Stir until miso is dissolved.
- 3. Cook ramen noodles according to package instructions. Drain and set aside.
- 4. Divide noodles into bowls. Pour broth over noodles.
- 5. Top with baby spinach, soft-boiled eggs, sliced mushrooms, and green onion.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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