Try this Easy Miso Ramen Soup recipe, or contribute your own.
- 1 cup water
- 1/4 cup chopped green onions
- 1 large clove of garlic minced
- 3 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari sauce
- 2 tablespoons miso*
- 2 teaspoons of grated ginger
- 1/2 yellow onion thinly sliced into strips
- 1 cup thinly sliced mushrooms
- 2-3 ramen noodle discs (depending on the size and how much noodle you want!)
- chopped cilantro a squeeze of lime, hot sauce; optional toppings
- Carbohydrate 5.147625 g
- Cholesterol 0 mg
- Fat 0.01125 g
- Fiber 0.39375 g
- Protein 0.2025 g
- Saturated Fat 0.0018 g
- Serving Size 1 1 -3 (482g)
- Sodium 1415.19000000401 mg
- Sugar 4.753875 g
- Trans Fat 0.00360000000000001 g
- Calories 20 calories
Step-by-step
- In a medium sized sauce pan, place all ingredients except for noodles and green onions and bring to a low boil.
- Let simmer for 20 minutes.
- Meanwhile, cook Ramen noodles according to package directions in a separate pot.
- Drain cooked noodles and distribute among 2-3 bowls.
- Poor hot broth over the noodles and serve immediately, topped with a sprinkle of sliced green onions.
- Feel free to garnish with chopped cilantro, lime wedges, and hot sauce, if desired.
- Keep any leftover noodles and broth separate, as ramen noodles don't hold up well sitting in liquid.
A steaming bowl of miso ramen releases aromas of toasted soy, pungent garlic, and earthy ginger, suspended in a savory broth that coats the palate with deep umami. Simmering the aromatics like yellow onion, garlic, and sliced mushrooms for twenty minutes extracts their water-soluble compounds into the liquid base, building a foundational flavor before the fermented paste is introduced. Miso should never undergo a vigorous, rolling boil because high heat destroys its delicate probiotic cultures and alters its nuanced, savory profile; instead, stir the paste into the warm broth just before serving. Cooking the ramen noodles in a separate pot prevents excess starches from clouding the soup and keeps the noodles from absorbing too much liquid during the cooking window. Judge noodle doneness by pulling a single strand from the boiling water and biting through it to ensure a firm, resilient center rather than a mushy texture. Because ramen noodles continue to swell and break down when left sitting in liquid, store leftover noodles and broth in separate airtight containers in the refrigerator for up to three days. Reheat the broth gently on the stove until simmering, pour it over freshly warmed noodles, and garnish with crisp green onions.
