Learn how to make a delicious and comforting Japanese noodle soup called Miso Ramen. This recipe combines flavorful miso broth with tender noodles and various toppings.
Prep
30 minutesCook
2 hoursReady In
2 hours and 30 minutesLevel
IntermediateRating
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Loading...| For the broth: | |
| - 4 cups chicken broth | |
| - 2 cups vegetable broth | |
| - 2 tablespoons miso paste | |
| - 1 tablespoon soy sauce | |
| - 1 tablespoon mirin | |
| - 1 teaspoon sesame oil | |
| - 3 cloves garlic, minced | |
| - 1 tablespoon ginger, grated | |
| - 1 onion, sliced | |
| - 1 carrot, sliced | |
| - 4 dried shiitake mushrooms | |
| - 2 green onions, chopped | |
| - 1 cup bean sprouts | |
| - 2 soft-boiled eggs | |
| - 2 servings ramen noodles | |
| For the toppings: | |
| - 2 slices roasted pork (chashu) | |
| - Nori seaweed | |
| - Sesame seeds | |
| - Sliced green onions | |
| - Chili oil (optional) |
| 1. | In a large pot, combine the chicken broth, vegetable broth, miso paste, soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. |
| 2. | Add the sliced onion, carrot, and dried shiitake mushrooms to the pot. Simmer for 1-2 hours, until the broth is flavorful and the vegetables are tender. |
| 3. | While the broth is simmering, prepare the soft-boiled eggs and ramen noodles according to their package instructions. |
| 4. | Once the broth is ready, strain out the vegetables and mushrooms and return the broth to the pot. Keep warm. |
| 5. | Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles. |
| 6. | Top each bowl with roasted pork slices (chashu), nori seaweed, sesame seeds, sliced green onions, bean sprouts, and a drizzle of chili oil (if desired). |
| 7. | Serve the miso ramen hot and enjoy! |
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