Japanese Miso Ramen Noodle

By á-34239

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients

• 4 eggs
• 10 oz (285 g) dried ramen noodles
• 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
• 1/2 cup (170 g) fresh or canned corn kernels, drained
• 1/3 cup (80 g) defrosted frozen or fresh spinach
• 8 cups (2 liters) store-bought or homemade pork or vegetable broth
• 2 teaspoons instant dashi granules
• 1 tablespoon soy sauce, or to taste
• 4 tablespoons fresh miso paste
• 1 cup (100 g) fresh bean sprouts
• 1 stalk green onion (scallions), finely chopped
• 4 teaspoons chili oil (optional)

Details

Adapted from keyingredient.com

Preparation

Step 1

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 to remove the eggs and peel the egg under cold running water. Slice each egg in half.

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 and spinach among 4 large serving bowls.

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 fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

Recommended Dashi: Hon-Dashi Brand Bonito Fish Soup Stock
Recommended Miso: Shin shu White Shiro Miso Soybean Paste