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Miso
Ramen
味噌拉面

Ingredients (4 servings)

    • 4 pieces Ramen Noodles
    • 4 small eggs
    • 100g snow peas (sides peeled off)
    • 200 g fresh or canned bamboo shoots (sliced)
    • 170 g fresh or canned corn kernels (drained)
    • 80 g kombu or seaweed pieces
    • 100 g bean sprouts
    • 2 litres homemade pork or vegetable broth
    • 2 teaspoon instant dashi
    • 4 tablespoons miso paste
    • 1 stalk spring onions, finely chopped
    • 1 teaspoon white sesame seeds
    • 4 teaspoons chili oil (optional)
    • Light soy sauce (optional)

Instructions

  • Place eggs in a pot and fill with water to cover eggs by 1 inch. Bring to boil over high heat.

  • Turn off heat when it starts to boil and let the eggs sit for 1 minute. Promptly remove eggs from pot and peel under cold running water. Slice each egg in half and set aside

  • Boil a pot of water. Add noodles and snow peas to cook for 2 to 3 minutes. Drain, rinse in room temperature water, and drain again

  • Portion noodles, eggs, beansprouts, bamboo shoots, corn, snow peas into 4 large bowls

  • Prepare the soup by adding miso pate, dashi, broth, and light soy sauce

  • Pour soup into bowls until it cover noodles.

  • Garnish with spring onions and white sesame seeds. Place 2 pieces of seaweed at side of bowl. Serve immediately