Kara Miso Ramen Recipe
Recipe information
Make Kara Miso Ramen in just 45m. ramen noodles in a mushroom miso broth topped with spicy butter fried corn and crispy tofu, enoki mushrooms, pickled shiitakes, scallions, bonito, nori, a soy marinated egg, and togarashi(spicy) *GF/Vegetarian/Vegan options available upon request
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 *GF/Vegetarian/Vegan options available upon request){kind=link}
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Broth
In a large pot, combine the vegetable broth and mushroom miso paste. Bring to a simmer over medium heat, stirring until the miso is dissolved.
2. Cook the Ramen Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
3. Fry the Corn
In a skillet, melt the butter over medium heat. Add the corn kernels and sauté until golden brown and slightly crispy, about 5-7 minutes. Set aside.
4. Prepare the Tofu
Press the tofu to remove excess moisture, then cut into cubes. In the same skillet, add a little oil and fry the tofu cubes until crispy on all sides. Set aside.
5. Prepare the Soy Marinated Egg (optional)
If using eggs, boil them for 6-7 minutes for a soft center. Transfer to ice water, then peel and marinate in soy sauce for at least 15 minutes.
6. Assemble the Ramen Bowls
Divide the cooked ramen noodles into bowls. Pour the hot mushroom miso broth over the noodles. Top with fried corn, crispy tofu, enoki mushrooms, pickled shiitakes, scallions (sliced), bonito flakes (if using), nori strips, and soy-marinated egg (if using). Finish with a sprinkle of togarashi.
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