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HOMEMADE MISO RAMEN (ミソ ラーメン)

This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!

• Author: Caroline Phelps
 
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
 
• Total Time: 15 minutes
 
• Yield: 2 1x
 
• Category: Noodles
 
• Method: Stove top
 
• Cuisine: Japanese

INGREDIENTS

• 1 cup Napa cabbage (shredded or finely chopped)
• 1/3 cup carrots (peeled and cut into thin strips)
• 1 tablespoon vegetable oil
• 2 cloves garlic (finely chopped)
• 3 scallions (finely chopped)
• 2 packages dry or fresh ramen noodles, or egg noodles
• 4 cups low sodium chicken stock
• 2 boiled eggs (optional)

FOR THE MISO TARE:

• 1/2 teaspoon tobanjan (Korean chili bean sauce) [optional]
• 1 teaspoon ginger (peeled and grated)
• 1/4 cup red, white, or awase miso paste (I use awase miso )
• 2 tablespoons cooking sake
• 2 tablespoons mirin
• 1/2 teaspoon sesame oil

INSTRUCTIONS

1. Mix the ingredients for the miso tare in a bowl and set aside.
2. In a medium size pot, heat up chicken stock.
3. In a separate pot, bring about 6 cups of water to boil.
4. In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
5. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
6. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
7. Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
8. Add ramen noodles and chicken stock to the bowls.
9. Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.

Source : pickledplum.com