Description
A comforting and flavorful miso ramen recipe featuring a savory broth enriched with white miso, tender ramen noodles, and topped with soft-boiled eggs, fresh bean sprouts, green onions, and nori strips. Ready in just 35 minutes, this dish is perfect for a quick and satisfying meal.
Ingredients
Scale
Broth and Seasoning
- 4 cups chicken or vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Noodles and Toppings
- 200 g ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup bean sprouts
- 2 green onions, sliced
- 1 sheet nori, torn into strips
Instructions
- Heat the Broth: In a medium pot, heat the chicken or vegetable broth over medium heat until it starts to simmer gently.
- Season the Broth: Whisk in the white miso paste, soy sauce, and sesame oil until fully combined. Let the broth simmer for an additional 5 minutes to develop flavor.
- Cook the Noodles: Prepare the ramen noodles according to the package instructions, usually by boiling them for a few minutes until tender. Drain the noodles well and set them aside.
- Assemble the Ramen: Divide the cooked noodles evenly into two bowls. Pour the hot miso-seasoned broth over the noodles.
- Add Toppings: Top each bowl with halved soft-boiled eggs, fresh bean sprouts, sliced green onions, and strips of torn nori to add texture and umami flavor.
Notes
- Use either chicken or vegetable broth depending on dietary preferences or to keep it vegetarian.
- Soft-boiled eggs should have slightly runny yolks for the perfect texture, take about 6-7 minutes of boiling.
- Adjust miso paste according to taste; add more for a stronger umami flavor.
- Bean sprouts add a nice crunch, but you can substitute with other fresh vegetables like spinach or mushrooms.
- For a vegan version, replace eggs with tofu and use vegetable broth.
