Miso Ramen
Warm up to the rich, umami-packed flavors of this Miso Ramen, the ultimate comfort food for any season. This recipe combines bouncy ramen noodles with an aromatic broth made from miso paste, soy sauce, and sesame oil, infused with garlic, ginger, and shiitake mushrooms for layers of savory depth. Nutrient-rich bok choy, tender tofu cubes, and sweet bursts of corn add texture and vibrancy to each bowl. Topped with a classic ramen garnish of soft-boiled eggs, scallions, crumbled nori, and toasted sesame seeds, this homemade Miso Ramen is both visually stunning and soul-satisfying. Ready in just under 45 minutes, this Japanese-inspired dish is perfect for weeknight dinners or a weekend indulgence. Whether you're a miso lover or new to its magic, this recipe is your ticket to a flavorful escape!
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Recipe Information
Ingredients
- 350 grams Ramen noodles
- 1000 milliliters Vegetable or chicken broth
- 4 tablespoons Miso paste
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 units Garlic cloves
- 1 inch piece Ginger
- 100 grams Shiitake mushrooms
- 2 heads Bok choy
- 3 units Scallions
- 2 units Soft-boiled eggs
- 1 sheet Nori sheets
- 150 grams Tofu
- 50 grams Corn
- 2 tablespoons Sesame seeds
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Start by preparing your ingredients: mince the garlic and ginger, thinly slice the shiitake mushrooms, chop the bok choy, and slice the scallions. Cut the tofu into small cubes.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Add the sliced shiitake mushrooms to the pot and stir-fry until they start to brown, about 3-4 minutes.
Pour in the vegetable or chicken broth, and bring to a simmer.
Once simmering, whisk in the miso paste until it's completely dissolved. Add the soy sauce and continue to stir.
Add the chopped bok choy, cubed tofu, and corn to the simmering broth. Let them cook for about 5 minutes until the bok choy softens.
While the broth is simmering, prepare the ramen noodles according to package instructions. Once cooked, drain and set aside.
To assemble, divide the cooked noodles equally into bowls, then ladle the hot miso broth over the noodles, ensuring each bowl gets a fair share of mushrooms, bok choy, tofu, and corn.
Garnish each bowl with half a soft-boiled egg, sliced scallions, crumbled nori, and a sprinkle of sesame seeds. Season with salt and pepper to taste.
Serve hot and enjoy your homemade miso ramen.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
