Miso Ramen
Description: Miso ramen is great for those cozy nights when you want a warm, healthy and quick meal.
URL: http://localhost:59229/recipe/misoramen/en/
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From a Pot: Miso Ramen
Miso Ramen
Miso ramen is great for those cozy nights when you want a warm, healthy and quick meal.
Prep Time
Prep Time:
10 MinutesCook Time:
15 MinutesTotal Time:
25 MinutesEquipment
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- Pot
- Cutting board
- Knife
Nutritional values
Shopping List
- Garlic
- Ginger
- Sesame oil
- Sesame seeds
- Chili paste
- Miso paste
- Vegetable soup base: 1.0 l
- Salt
- White pepper
- Sugar
- Sake
- Button mushrooms: 100.0 g
- Dry mushrooms: 3.0 g
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Miso Ramen)
Scale
Ramen
- Ramen noodles
Garlic: 1 tsp
Ginger: 0.5 tsp
Sesame oil: 1 tbsp
Sesame seeds: 1 tbsp
- Chili paste: 1 tsp
- Miso paste: 2 tbsp
Vegetable soup base: 1 l
Salt: 1 tsp
White pepper: 0.5 tsp
Sugar: 1 tbsp
Sake: 1 tbsp
Button mushrooms: 100 g
Dry mushrooms: 3 g
Instructions
Ramen
Ingredients
Ramen noodles
Garlic: 1 tsp
Ginger: 0.5 tsp
Sesame oil: 1 tbsp
Sesame seeds: 1 tbsp
Chili paste: 1 tsp
Miso paste: 2 tbsp
Vegetable soup base: 1 l
Salt: 1 tsp
White pepper: 0.5 tsp
Sugar: 1 tbsp
Sake: 1 tbsp
Button mushrooms: 100 g
Dry mushrooms: 3 g
- Heat up sesame oil and quickly fry minced garlic, ginger and button mushrooms cut into pieces. Add miso paste, sugar, chili paste then mix.
- Add in sake, vegetable soup base, salt, pepper, dry mushrooms and sesame seeds.
- Let the soup simmer for about 10 minutes, and meanwhile prepare the noodles.
- Cook the noodles in water according to the instructions on the package.
- Add noodles to the ramen bowl and pour soup over them.
- Use any topping that you wish. Such as shallot, eggs, tofu, sesame seeds …
Gallery:
Notes:
- You can also use pork or chicken instead of mushrooms. I prefer the vegetarian version of ramen, so I use mushrooms.
- I use button and dried mushrooms. Dry mushrooms will add an excellent taste to the soup.
- You can also strain the soup if you don’t want any pices in it.
- Miso
- Your soup will vary slightly in taste depending on which miso (soy paste) you use. They are all great. Try several ones and choose the one that suits you best. I usually use this one:
- Chili paste
- Is extremely spicy if you are not used to spicy food, so you may want to use less than stated in the recipe and add it as you go, according to taste.
- Sake
- Is Japanese wine that they use almost everywhere while cooking. In this recipe, sake adds umami and sweetness to the dish.
- Noodles
- You can use any ramen noodles. Do not salt the water for the noodles like you would for pasta, unless it’s written on the package. They usually cook really fast, they need about 3 - 4 minutes in boiling water.
- Toppings
- You can use any toppings. Usually hard-boiled eggs, meat or shallots are used …
- I used crispy baked tofu and fried egg. Prepare the toppings a bit in advance so that the noodles do not get too soggy in the soup.
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