Miso Ramen Recipe
Miso paste soup, topped with Bamboo Shoots, roast pork (chars), bean sprouts, chopped scallion, mushrooms, and seasoned boiled egg. Yellow wavy noodles
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Ingredients
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Broth
Noodles and Toppings
Method
Preparing the Broth
- 1
Make the Broth
In a large pot, combine the vegetable broth, miso paste, soy sauce, mirin, minced garlic, and minced ginger. Stir well to dissolve the miso paste completely.
- 2
Simmer the Broth
Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
Preparing the Noodles and Toppings
- 3
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the yellow wavy ramen noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and set aside.
- 4
- 5
Prepare the Toppings
While the noodles and eggs are cooking, slice the bamboo shoots, roast pork, and mushrooms as needed. Rinse the bean sprouts and chop the scallion.
Assembling the Ramen
- 6
Assemble the Bowl
In a serving bowl, place a portion of cooked ramen noodles. Ladle the hot miso broth over the noodles.
- 7
Add Toppings
Top with bamboo shoots, slices of roast pork, bean sprouts, mushrooms, and chopped scallion.
- 8
Finish with Egg
Cut the boiled eggs in half and place them on top of the ramen for garnish.