My oh my have I got a recipe for you this week. This miso ramen is probably the worlds most impressive 25 minute dinner. Warming, packed full of veggies, super delicious and well just look at it – it’s an instagrammers dream…
WHAT IS RAMEN?
Ramen is an infamous Japanese soup made up of vegetables, noodles and a source of protein all covered in a fragrant broth. There are over 32,000 ramen restaurants in Japan with countless variations on the classic dish. My personal favourite is miso ramen. It’s super simple to make and the salty unami flavour is just undeniably moreish.
A MISO GUIDE
If you are new in the miso world, it may seem a little daunting. Miso is a product of fermented soybeans, rice and/or barley. Generally speaking, the darker the colour of the paste, the stronger and saltier the flavour. I personally love and use red miso but for this miso ramen recipe you can absolutely use any kind you prefer.
CAN I CUSTOMISE THIS RECIPE?
Yes! Excluding the broth, pretty much everything else in this recipe can be customised. You can use any sort of quick cooking vegetables, change the rice noodles for soba, egg or udon and omit the boiled egg for your favourite source of protein. Faked salmon fillet or shredded chicken work well. For vegans, this miso ramen is perfect topped with fried tofu or tempeh.
I know you guys are going to love this miso ramen. It is so simple you won’t believe it. Good luck working out how to eat it though, don’t be afraid to slurp from the bowl… thats all I’m saying. Let me know if you make this by tagging me in any pictures @georgieeatsuk on IG, or leave me a comment down below – I love to see your creations. Keep Smiling!
This miso ramen is so easy you won’t believe it! Rainbow vegetables, tender rice noodles and a perfectly runny egg all served in a fragrant unami broth. Healthy, GF & vegan option.
- 4 eggs
- 1.5 l vegetable stock
- 5 tbsp miso paste
- 2 tbsp soy sauce/tamari
- 1 tbsp honey/maple syrup
- Thumb sized piece of ginger peeled & grated
- 1 red chilli finely chopped
- 200 g rice noodles
- 12 baby corn
- 100 g frozen edamame beans
- 200 g mushrooms sliced
- 2 pak choi quartered
- 2 spring onions sliced
- Sprinkle sesame seeds
- 1 red chilli sliced
Bring a pan of water to the boil and carefully add the eggs to cook for 5 minutes. Drain then run under cold water to stop them cooking. Peel each egg once cool enough to touch.
In a large saucepan combine the stock, miso, soy/tamari, honey/maple syrup, ginger and chilli. Bring everything to a boil then reduce the heat and simmer for 5 minutes.
In another pan cook the noodles according to the package instructions until just al-dente. Remove from the heat and drain.
Add the baby corn, edamame beans and mushrooms into the broth. Bring it back up to the boil, lower the heat and simmer for another 5 minutes. Then add pak choi to simmer for another minute or so until tender.
Arrange the rice noodles in the bottom of 4 bowls and evenly ladle over the broth with the vegetables. Cut the soft boiled eggs in half and arrange them on top. Sprinkle over the spring onion, sesame seeds and chilli then serve immediately.
Although I would recommend eating this miso ramen straight away, leftovers (excluding the egg) can be kept for up to 3 days and reheated over the stove.
This recipe halves well if only feeding two.
A few ingredient notes:
- I personally use red miso paste when making miso ramen but you can use which ever you prefer. The darker the colour, the stronger the flavour.
- Watch out for any added sugars, preservatives or E-numbers in your tamari or soy sauce. The ingredient list should be very short and simple.
- If you can find it, try to use raw honey as it is less processed. If using maple syrup make sure it is 100% maple syrup and not maple ‘flavoured’ syrup. You could also use agave nectar if you prefer.
If you love miso, you will love this Miso Aubergine with Herby Wild Rice Recipe too!