Description
This comforting miso ramen recipe features a savory broth infused with white miso paste, soy sauce, and sesame oil, paired with tender ramen noodles and topped with soft-boiled eggs, fresh bean sprouts, green onions, and nori strips. Ready in just 35 minutes, it’s a perfect homemade Japanese-inspired noodle soup for two.
Ingredients
Scale
Broth and Seasoning
- 4 cups chicken or vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
Noodles and Toppings
- 200 g ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup bean sprouts
- 2 green onions, sliced
- 1 sheet nori, torn into strips
Instructions
- Heat the broth: In a medium pot, heat the chicken or vegetable broth over medium heat until it begins to simmer, ensuring it does not boil vigorously to preserve flavor.
- Add seasonings: Whisk in the white miso paste, soy sauce, and sesame oil into the simmering broth until fully dissolved and combined. Allow the mixture to simmer gently for 5 minutes to develop the flavors.
- Cook ramen noodles: Prepare the ramen noodles according to the package instructions, typically boiling them in water until tender. Once cooked, drain the noodles thoroughly and set aside.
- Assemble bowls: Divide the cooked ramen noodles evenly between two serving bowls. Ladle the hot miso broth over the noodles to warm them through and infuse with flavor.
- Add toppings: Garnish each bowl with halved soft-boiled eggs, fresh bean sprouts, sliced green onions, and strips of nori to finish the dish with texture and extra taste.
Notes
- Soft-boiled eggs should have a slightly runny yolk for the best texture contrast.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust miso paste quantity to taste if you prefer a stronger or milder broth flavor.
- Optional: add chili oil or sesame seeds for extra spice and crunch.
