Image: Guilhem Vellut, CC BY 2.0 via Wikimedia Commons.
This miso ramen builds a rich broth from miso, sesame, ginger and garlic in under 30 minutes. Finish it with whatever toppings you have.
Ingredients
- 4 portions fresh or dried ramen noodles
- 1 litre vegetable or chicken stock
- 4 tbsp white or red miso paste
- 2 tbsp tahini or Japanese sesame paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, finely grated
- 2 tsp grated ginger
- 200 g mushrooms, sliced
- 2 small pak choi, halved
- 150 g sweetcorn
- 4 soft-boiled eggs or 250 g tofu
- 2 spring onions, sliced
- Nori and chilli oil to serve
Method
- Gently simmer stock with garlic, ginger, mushrooms, soy sauce and sesame oil for 10 minutes.
- Add pak choi and corn and cook for another 3–4 minutes.
- Mix miso and tahini in a bowl with a little hot stock. Remove the pot from the heat and stir it in; do not boil hard afterwards.
- Cook ramen noodles separately according to the packet and drain well.
- Divide noodles among bowls, add broth and vegetables, then top with egg or tofu, spring onion, nori and chilli oil.
Tips and variations
- Add miso at the end to preserve its flavour.
- Cook noodles separately so the broth does not become cloudy and starchy.
- For more umami, simmer dried shiitake in the stock.
