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MISO RAMEN

Miso ramen is a delicious and hearty Japanese soup that combines a thick, aromatic broth with soft wheat noodles, miso paste, and a variety of ingredients such as tofu, vegetables, and boiled eggs. This dish is not only great for warming up, but also for filling the stomach because it is full of umami flavor.

Miso ramen is based on a thick broth flavored with miso paste, which gives the soup a deep, salty, and slightly fermented flavor. The broth is topped with noodles to absorb the flavors, and various toppings—tofu or tempeh for protein, leafy greens for freshness, chopped carrots and scallions for crunch and color, and seaweed for an authentic ocean flavor.

The soup is topped with a soft-boiled egg, which adds a subtle and rich texture. Miso ramen is a harmonious blend of flavors, textures, and colors that create a balanced and satisfying dish. It’s a meal that will not only be enjoyed, but will also fill you up and warm you up.

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INSTRUCTIONS

  • 1.To make the stock: Heat the sesame oil in a saucepan over medium heat. Add the onion and sauté for 5-7 minutes until softened and starting to turn golden. Add the garlic and ginger and sauté for 1 minute more until fragrant. Pour in the stock, bring to a boil, and simmer for 5 minutes. Add the miso paste, soy sauce, mirin, and rice vinegar. Stir until the miso is completely dissolved. Let the stock simmer for another 10-15 minutes over low heat to allow the flavors to meld.
  • 2.Prepare the noodles: Meanwhile, cook the ramen noodles according to package directions (usually 3-5 minutes in salted water). Once cooked, drain and divide into bowls.
  • 3.Prepare the ingredients: Cut the tofu into cubes and if you want, you can fry them in a pan with a little oil until golden and crispy. Boil the egg until soft (about 7 minutes), then peel it and cut it in half. Chop the carrots, spring onions, prepare the seaweed and spinach.
  • 4.Finishing the ramen: Once everything is ready, divide the cooked noodles into bowls. Pour the hot broth over each bowl. Top with tofu, carrots, spring onions, boiled eggs, spinach, and seaweed. Sprinkle with sesame seeds, and add more soy sauce or chili for spiciness.

INGREDIENTS FOR BROTH

  • 1 tablespoon sesame oil
  • 1 onion, cut into half moons
  • 2 cloves garlic, chopped
  • 1 piece of ginger (about 5 cm), sliced
  • 1 liter of vegetable or chicken broth
  • 2 tablespoons miso paste (red or white)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (optional, for sweetness)
  • 1 tablespoon rice vinegar (optional, for acidity)

INGREDIENTS FOR RAMEN

  • 200 g ramen noodles (or other wheat noodles)
  • 1/2 cup tofu (or tempeh) – diced (you can pan-fry for better texture)
  • 1/2 cup baby spinach or other leafy greens
  • 1 boiled egg (soft-boiled – optional)
  • 1 spring onion, sliced
  • 1/2 carrot, thinly sliced ​​or julienned
  • 1/4 cup wakame seaweed (or other if you don't have any)

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