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 with water to cover the eggs by 2.5 cm. Turn up the heat and when it boils, turn off the heat and let the eggs sit in the hot water for 10 minutes. Immediately use a slotted spoon (keep the water hot in the pot) to remove the eggs and peel the eggs under running cold 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 sit for 1 minute. Use a slotted spoon (keep the water hot 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 the spinach, then squeeze the leaves with your hands to remove as much water as possible. To briefly cook the bean sprouts, add the bean sprouts to the same hot water in the pot. Let sit for 1 minute. Use a slotted spoon to remove the bean sprouts. Again, keep the water hot 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 package instructions (most ramen noodles take only 3 minutes to cook). Drain and rinse with cold water to stop the cooking.

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

 

4.

Preparing the miso soup

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

 

TIPS:

• Choose the miso based on your taste; red miso (AKA) for those who prefer strong flavors and white miso (SHIRO) for those who prefer a lighter taste.
• Combine the types of vegetables you prefer! There are no exact rules.

INGREDIENTS:

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