Miso Ramen recipe

What you need:

• Eggs
• Bean sprouts, bamboo shoots, corn, spinach, green onion
• Ramen noodles
• Dashi
• Soy sauce
• Miso paste

 Japanese Miso Ramen Kit

1.

Cooking the eggs

 Place the whole, uncracked eggs in a medium pot and fill it with water until the eggs are covered by 2.5 cm. Turn the heat to high and, when the water boils, turn off the heat and let the eggs sit in the hot water for 10 minutes. Immediately use a slotted spoon (keep the hot water in the pot) to remove the eggs and peel them under cold running water. Cut each egg in half.

2.

Cooking the vegetables

If using fresh spinach: add the spinach to the hot water in the pot. Let stand for 1 minute. Use a slotted spoon (keep the hot water in the pot!) to remove the spinach. Rinse the spinach with cold water. Use your hands to squeeze the spinach leaves to remove as much water as possible. If using frozen spinach, thaw it, then squeeze the leaves with your hands to remove as much water as possible. To briefly cook the bean sprouts, add them to the same hot water in the pot. Let stand for 1 minute. Use a slotted spoon to remove the bean sprouts. Again, keep the hot water in the pot!

 

3.

Cooking the ramen noodles

Bring the same pot of water back to a boil and add the ramen noodles. Cook according to the package instructions (most ramen noodles take only 3 minutes to cook). Drain and rinse with cold water to stop the cooking process.

Divide the noodles, hard-boiled eggs, bamboo shoots, corn, spinach, and bean sprouts among 4 large bowls. 

 

4.

Preparing the miso soup

In a large pot, add the dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add 1 to 2 more tablespoons of miso if desired. Ladle the soup into each bowl. Top each bowl with the green onions.

 

TIPS:

• Choose miso based on your preferred flavor: red miso (AKA) for those who prefer bold flavors and white miso (SHIRO) for those who prefer a milder taste.
• Combine your favorite vegetables! There are no exact rules.

INGREDIENTS:

• 4 eggs
• 1 cup bean sprouts
• 280g of dried ramen noodles
• 1/2 cup canned sliced bamboo shoots
• 1/2 cup fresh, frozen, or canned corn kernels
• 1/3 cup fresh or frozen spinach leaves
• 2 teaspoons dashi granules
• 1 tablespoon soy sauce, or to taste
• 4 tablespoons miso paste
• 1 finely chopped green onion