Japanese•quick

Miso Ramen - ミソラーメン

This is an easy miso ramen recipe that only takes 20 minutes to make from start to finish!

Ingredients

Quantities are shown as originally provided.

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

1
. Mix the ingredients for the miso tare in a bowl and set aside.
2
. In a medium size pot over medium heat, warm up the chicken stock until it’s almost boiling.
3
. In a separate pot, bring about 6 cups of water to boil.
4
. In a medium size pan over high heat, add oil and the garlic and cook for 1 minute.
5
. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
6
. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
7
. Divide the miso tare evenly between 2 bowls (about 2 tablespoons each).
8
. Add the chicken stock to the bowls and stir. Divide the ramen noodles between the 2 bowls.
9
. Top with scallions, cabbage, carrots and pickled eggs. Serve hot.