Miso Ramen Soup Recipes

MISO RAMEN

Steps:

• Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
• Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
• Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
• Add the baby corn to the miso broth and cook for a further 4 mins.
• Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
• As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
• Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

EASY MISO RAMEN WITH SOY MARINATED EGGS

Steps:

• For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
• Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
• For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
• Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

MISO RAMEN SOUP

Steps:

• Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
• Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
• Add the chicken broth, sugar and soy sauce and bring to boil.
• Turn heat down to low and melt miso in the soup.
• Add sesame oil and take off of heat.
• Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
• Add noodles to soup and serve.

HOME-MADE MISO RAMEN

Steps:

• Place a small saucepan with sake and mirin in it over low heat.
• When it starts boiling, add the remaining Miso Flavouring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.
• If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavour.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a saucepan and cook noodles as per the instructions and drain.
• While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.
• Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.
• When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.
• Add the miso flavouring and soy sauce and stir for another 30 seconds. Turn the heat off.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a sauce pan and cook noodles as per the instructions and drain.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

SPICY MISO RAMEN

Steps:

• In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
• Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

MISO RAMEN CHICKEN SOUP

Steps:

• Heat sesame oil in a large stockpot over medium-high heat. Add green onion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
• Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
• Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
• Return soup to a simmer. Add chicken, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
• Remove pot from heat, add spinach, and stir until spinach begins to wilt.
• Ladle soup into individual serving bowls. Garnish with remaining green onions.

MISO AND SEAWEED RAMEN WITH EGG

Steps:

• In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
• Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
• Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
• Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
• As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
• Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.

MISO RAMEN JAPANESE SOUP

Steps:

• Gather the ingredients.
• Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
• Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
• Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
• Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
• In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
• Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.