Miso Ramen – ミソ ラーメン
This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Noodles
- Method: Stove top
- Cuisine: Japanese
- 1 cup Napa cabbage (shredded or finely chopped)
- 1/3 cup carrots (peeled and cut into thin strips)
- 1 tablespoon vegetable oil
- 2 cloves garlic (finely chopped)
- 3 scallions (finely chopped)
- 2 packages dry or fresh ramen noodles, or egg noodles
- 4 cups low sodium chicken stock
- 2 boiled eggs (optional)
For the miso tare:
- 1/2 teaspoon tobanjan (Korean chili bean sauce) optional)
- 1 teaspoon ginger (peeled and grated)
- 1/4 cup red, white, or awase miso paste (I use awase miso )
- 2 tablespoons cooking sake
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- Mix the ingredients for the miso tare in a bowl and set aside.
- In a medium size pot, heat up chicken stock.
- In a separate pot, bring about 6 cups of water to boil.
- In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
- Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
- When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
- Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
- Add ramen noodles and chicken stock to the bowls.
- Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.
You can substitute tobanjan with a dash of soy sauce and a squirt of sriracha sauce. The result won’t be the same but similar in flavor.
Keywords: recipe, Asian, vegetarian, vegan, noodle soup