Where can I buy good ramen noodles?

Pretty much everywhere these days! But to find the best noodles you will have to visit a Japanese or Korean supermarket. They might also be available at an Asian grocery store. The freshest noodles are usually labeled ラーメン in the Japanese katakana syllabary, and can be found in the refrigerated section or frozen section.

Can miso paste go bad?

Yes it can but because it's a fermented ingredient, it should last for up to one year. A darker color and a sour smell/taste are signs that your miso paste should be replaced.

Is miso paste gluten-free?

Some miso pastes are while others aren't. Because miso can be made using barley and wheat, it can contain gluten. Make sure to look at the list of ingredients to make sure that the miso paste you are buying is gluten-free, such as the Miso Master brand .

Miso Ramen (ミソラーメン)

Name: Miso Ramen - ミソ ラーメン
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 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); 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

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

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Instructions

Make the miso tare. Mix the ingredients for the miso tare in a bowl and set aside.
Make the stock. In a medium size pot over medium heat, warm up the chicken stock until it’s almost boiling.
Boil water. In a separate pot, bring about 6 cups of water to boil.
Fry the garlic. In a medium size pan over high heat, add oil and the garlic and cook for 1 minute.
Cook the vegetables. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
Boil the noodles. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
Start assembling. Divide the miso tare evenly between 2 bowls (about 2 tablespoons each).
Continue assembling. Add the chicken stock to the bowls and stir. Divide the ramen noodles between the 2 bowls.
Add ramen toppings. Top with scallions, cabbage, carrots and pickled eggs. Serve hot.

Notes

Toppings are optional. You can add your own variation of toppings (refer to the post for some suggestions). Make this recipe vegan by only using water, or swapping the chicken stock for seaweed stock.

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