Miso Ramen Recipe
Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce. For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup. I've only listed a few toppings for Miso Ramen. Feel free to use any combination of toppings that I've listed earlier in this post.
Ingredients
- 4 eggs
- 1 cup fresh bean sprouts
- 10 oz dried ramen noodles
- 1/2 cup sliced bamboo shoots canned
- 1/2 cup corn kernels fresh, frozen or canned
- 1/3 cup spinach leaves fresh or frozen
- 8 cups vegetable broth
- 2 teaspoons instant dashi granules
- 1 tablespoon soy sauce or to taste
- 4 tablespoons miso paste
- 1 green onion finely chopped
Instructions
Cook the egg
- Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon (keep the hot water in the pot) to remove the eggs and peel the egg under cold running water. Slice each egg in half.
Cook the vegetables
- If using fresh spinach: add the spinach to the hot water in the pot. Let sit for 1 minute. Use slotted spoon (keep hot water in the pot!) to remove spinach. Rinse spinach with cool water. Use hands to squeeze spinach leaves to remove as much water as possible. If using frozen spinach, defrost spinach, then squeeze leaves with hands to remove as much water as possible.
- To briefly cook the bean sprouts, add the bean sprouts to the same hot water in pot. Let sit for 1 minute. Use slotted spoon to remove bean sprouts. Again, keep the hot water in the pot!
Cook the ramen noodles
- Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.
- Divide the noodles, hardboiled eggs, bamboo shoots, corn, spinach and bean sprouts among 4 large serving bowls.
Make the miso soup
- In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with green onions.
Nutrition
Calories: 469kcalCarbohydrates: 63gProtein: 18gFat: 16gSaturated Fat: 7gCholesterol: 163mgSodium: 4323mgPotassium: 367mgFiber: 4gSugar: 9gVitamin A: 1520IUVitamin C: 8.9mgCalcium: 62mgIron: 4.9mg
Tried this recipe?Let us know how it was!