Miso Ramen

4.77 from 13 votes

Miso Ramen Recipe: The soul of ramen is its soup stock or dashi—where bonito flakes and kombu (seaweed) are boiled in water and then strained.

Prep Time5

Cook Time15

Total Time20

Course: Japanese Recipes

Cuisine: Ramen

Keyword: Miso Ramen

Servings: people

Calories: 583kcal

Author: Bee Yinn Low

Ingredients

6 oz. fresh ramen noodles
4 cups water
4 tablespoons white miso paste
3-4 teaspoons S&B La Yu or chili oil
1/2 teaspoon hondashi
2 hard-boiled eggs
15 oz corn kernels
1 narutomaki Japanese fish cake with a pink swirl
1 stalk scallion finely chopped
1 tablespoon white sesame seeds pound with mortar and pestle until fine
light soy sauce to taste, optional
some seasoned roasted seaweed cut into thin strips

Instructions

Bring the water to boil and then add in the hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).
Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.
In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.

Notes

Other than the toppings in my recipe, you should add pork slices, pickled bamboo shoots, etc. to miso ramen.
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Nutrition