What is good about miso ramen
This miso ramen uses simple ingredients that you can find in most supermarkets. The broth is made by whisking miso paste into hot stock which creates a cloudy and salty base. Using fresh vegetables like spring onions and spinach adds texture and colour to the bowl. It is a versatile dish because you can easily swap the toppings based on what you have in your fridge.
A step-by-step guide to miso ramen
Prepare eggs: Place the eggs in a small saucepan of boiling water and cook for six minutes. Remove them and place in a bowl of cold water to stop the cooking process. Peel the eggs carefully and cut them in half before setting them aside. This ensures you have a soft yolk for your meal.
Make broth: Pour the vegetable stock into a large saucepan and bring it to a gentle simmer over medium heat. Take a small amount of the hot liquid and mix it with the miso paste in a small bowl until it dissolves. Pour the miso mixture back into the main pot and add the soy sauce and sesame oil. Keep the liquid warm but do not let it boil once the miso is added.
Cook noodles: Add the ramen noodles to the pot of hot broth and cook according to the package instructions. Most dried noodles only take a few minutes to become tender. While the noodles cook, wash the spinach and slice the spring onions into thin rounds.
Assemble bowls: Divide the cooked noodles and the miso ramen broth between two large serving bowls. Place the fresh spinach on top so it wilts slightly in the heat of the soup. Add the sweetcorn, spring onions and the halved boiled eggs to the top of each bowl. Serve the dish immediately while the broth is still steaming.
Tips to make miso ramen even better
Do not boil the broth after adding the miso paste as this can change the delicate flavour and texture. If you want a creamier soup, you can add a splash of soy milk or a small knob of butter to the liquid. Try to use fresh ramen noodles if you can find them for a better bite. You can also add some chilli oil or sesame seeds at the end for extra spice and crunch. Always taste your miso ramen before serving to see if it needs an extra splash of soy sauce or salt. If the spinach is very large, you might want to chop it roughly before adding it to the bowl.
Preparing all your toppings before you start the broth makes the assembly much smoother.
You may also like
seafood pasta,
red curry with prawns or
lemon curd.
