Description
This is an easy miso ramen recipe that only takes 20 minutes to make from start to finish!
Ingredients
Units
Scale
- 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, minced
- 3 scallions, finely chopped
- 2 packages dry or fresh ramen noodles, or egg noodles
- 4 cups low sodium chicken stock
- 2 ramen eggs (optional)
Miso Tare
- 1/2 teaspoon soy sauce
- 1 teaspoon ginger, peeled and grated
- 1/4 cup white miso paste or awase miso paste (which is a mix of white and red miso paste)
- 1 tablespoon cooking sake
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1 serving
- Calories: 551
- Sugar: 9.1g
- Sodium: 1046mg
- Fat: 15.9g
- Saturated Fat: 3.8g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 68.6g
- Fiber: 4.2g
- Protein: 27.3g
- Cholesterol: 189.5mg