Simple Recipe of Miso Ramen
Easy and quick to prepare, this dish makes a good choice for weeknight dinners. It calls for instant dashi granules (dashinomoto) instead of premade dashi, common convenience food that’s readily available in the Asian food section of most supermarkets. White miso has a more subtle flavor than other misos, and calls for vegetable or pork broth rather than chicken or beef, which have too strong a flavor for this dish.
- SERVES 4
- PREP TIME: 15 MINUTES
- COOK TIME: 15 MINUTES
- ¼ cup white miso
- ¼ cup water
- 2 quarts pork or vegetable broth
- 1 teaspoon instant dashi granules
- 1 tablespoon soy sauce
- 10 ounces dried ramen noodles, prepared according to the package directions
- ½ cup fresh or frozen and thawed corn kernels
- ½ packed cup fresh or frozen and thawed spinach
- 1 cup mung bean sprouts
- 4 hardboiled eggs, peeled and cut in half
- 1 scallion, thinly sliced
- 1 tablespoon Seven-Spice Powder (Shichimi Togarashi)
How to Make / Tutorial:
- In a small pot over medium heat, whisk together the miso and water.
Simmer, continuing to whisk, until all the miso is dissolved, about 3 minutes. Remove from the heat and set aside.
- In a large pot over medium-high heat, bring the broth, instant dashi, and soy sauce to a boil. Remove the pot from the heat and stir in the dissolved miso.
- Put the ramen into 4 large soup bowls. Arrange the corn, spinach, bean sprouts, and 2 egg halves on top of the noodles in each bowl. Give the soup a stir, then ladle it into the bowls. Garnish with the scallions.
- Serve with shichimi togarashi on the side.
- To store, toss the ramen with a light dash of sesame oil (so it doesn’t stick together). Refrigerate the ramen, vegetables, eggs, and broth in separate, tightly sealed containers. It will keep for 1 or 2 days.
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