Homemade Miso Ramen

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 3 tablespoons miso paste 3 tablespoons miso paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 dried shiitake mushrooms 2 dried shiitake mushrooms
• 1 sheet kombu (dried kelp) 1 sheet kombu (dried kelp)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 8 ounces (225g) ramen noodles 8 ounces (225g) ramen noodles
• Chashu pork slices Chashu pork slices
• Marinated soft-boiled eggs Marinated soft-boiled eggs
• Bean sprouts Bean sprouts
• Green onions, chopped Green onions, chopped
• Nori seaweed, sliced Nori seaweed, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. 2.
   Add the miso paste, garlic, ginger, dried shiitake mushrooms, kombu, soy sauce, mirin, and sesame oil to the pot. Stir well to combine.
3. 3.
   Allow the broth to simmer for 20-30 minutes to allow the flavors to meld together.
4. 4.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the shiitake mushrooms and kombu from the broth and discard.
6. 6.
   Divide the cooked noodles among serving bowls and ladle the hot miso broth over them.
7. 7.
   Top the ramen with chashu pork slices, marinated soft-boiled eggs, bean sprouts, green onions, and nori seaweed.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.

Tips & Tricks

• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chashu pork and marinated soft-boiled eggs.
• Customize your toppings by adding sliced bamboo shoots, corn kernels, or sautéed mushrooms.
• Adjust the amount of miso paste according to your preference for a stronger or milder flavor.
• To save time, prepare the broth in advance and store it in the refrigerator for up to 3 days.

Serving advice

Serve the homemade Miso Ramen hot in individual bowls, allowing each person to customize their toppings according to their taste preferences. Provide chopsticks and spoons for an authentic dining experience.

Presentation advice

To enhance the presentation of your Miso Ramen, arrange the toppings neatly on top of the noodles and garnish with a sprinkle of sesame seeds and a drizzle of chili oil. Serve with a side of pickled ginger or kimchi for added flavor.