This miso ramen recipe is quick, simple, flexible and delicious! Clare and I eat this about three times a week. I’ve given some ideas for the types of vegetables you could use, but you really can put whatever you like in this. Although not included it in the recipe notes below, we like to put fish tofu in this for a treat.
- Miso paste (I prefer white miso, but any will do), 1 or 2 tbsp
- Stock (chicken, veggie, whatever you have lying around) 1 L
- Soy sauce/Tamari 1 or 2 tbsp
- Umami paste² (I’m mostly joking – but if you do have some…)
- Ramen noodles (again, any type of noodle you like will do)
- Boiled egg
- Cabbage/Kale/Bok Choi
- Sweet potato
- Bamboo Shoots
- Spring onions
In one saucepan boil the eggs. Keep hold of the water and use it cook the noodles. When they’re done quickly run them under some cold water to stop the cooking. When you get a chance, pop then noodles into bowls, half the boiled eggs and place on the noodles.
Meanwhile, in another saucepan, add the stock, soy sauce, miso paste, umami paste, and bring to a boil¹. Now add your veggies in a sensible order so that they cook appropriately; probably start with the sweet potato for a minute or two, then add the broccoli and peas, finish off with the kale for less than a minute. At the very end throw in a handful of spring onions (or even do this directly into the bowls). Of course you can add whatever vegetables you like! And if you want meat in the dish, then cook the meat however you like and add it. The beauty of this ramen is its flexibility!
- There is slightly different method that I like to use. Since miso is a fermented food, we’ll try and avoid boiling it to retain all those healthy bacteria for our micro biome. Defer adding the miso paste until the end: first remove all the cooked veggies from the broth with a slotted spoon, then take the pan off the boil. Now stir in the miso paste until it has fully dissolved.
- An alternative for umami paste is dashi or bonito. Look for these in an Asain grocery store.