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SideChef
Recipes
Japanese Miso Ramen
Recipe

11 INGREDIENTS • 8 STEPS • 50MINS

Japanese Miso Ramen

4.0
5 ratings
Editor's Choice
Editor's Choice
Noodles, miso broth, mushrooms, spring onion, tofu and a creamy soft-boiled egg. Yes, you can make this simple Japanese miso ramen at home! What a lovely vegetarian bowl of noodles!
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Noodles, miso broth, mushrooms, spring onion, tofu and a creamy soft-boiled egg. Yes, you can make this simple Japanese miso ramen at home! What a lovely vegetarian bowl of noodles!
50MINS
Total Time
$8.02
Cost Per Serving
Ingredients
Servings
2
US / Metric
Water
3 cups
Water
Udon Noodles
5.5 oz
Udon Noodles, cooked
Tofu
2 oz
Tofu, diced
Mushroom
1 handful
Mushroom
Scallion
1 bunch
Scallion
1 scallions per 2 servings
Green Cabbage
2 Tbsp
Green Cabbage
Nutrition Per Serving
VIEW ALL
Calories
378
Fat
8.4 g
Protein
20.5 g
Carbs
55.5 g
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Japanese Miso Ramen
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
First of all, cook the whole Eggs (2). Fill a medium saucepan with water and place it over high heat. Once boiling, turn the heat to medium and carefully add the eggs using a tablespoon.
step 1 First of all, cook the whole Eggs (2). Fill a medium saucepan with water and place it over high heat. Once boiling, turn the heat to medium and carefully add the eggs using a tablespoon.
step 2
Keep an eye on the time: we need soft-boiled eggs for this one. Boil the eggs for 6 mins. Then immediately drain them, rinse the eggs under cold running tap water and place them in the fridge right away.
step 2 Keep an eye on the time: we need soft-boiled eggs for this one. Boil the eggs for 6 mins. Then immediately drain them, rinse the eggs under cold running tap water and place them in the fridge right away.
step 3
Once cooled, peel the eggs carefully under running tap water if necessary. Keep the peeled eggs at room temperature until needed later. Don’t slice them yet.
step 4
Pour the Water (3 cups) in a large saucepan and add the Red Miso Paste (2 Tbsp) and half of the Dark Soy Sauce (1/2 Tbsp).
step 4 Pour the Water (3 cups) in a large saucepan and add the Red Miso Paste (2 Tbsp) and half of the Dark Soy Sauce (1/2 Tbsp).
step 5
Give it a good stir and bring it to a gentle boil. Once the red miso paste has dissolved, add the Udon Noodles (5.5 oz).
step 5 Give it a good stir and bring it to a gentle boil. Once the red miso paste has dissolved, add the Udon Noodles (5.5 oz).
step 6
Let them soak in the miso soup for a couple of minutes until they fall apart. Then add the Tofu (2 oz) and the Mushroom (1 handful) (depending on which mushrooms you are using, slice them up if necessary). Season with some Ground Black Pepper (to taste).
step 6 Let them soak in the miso soup for a couple of minutes until they fall apart. Then add the Tofu (2 oz) and the Mushroom (1 handful) (depending on which mushrooms you are using, slice them up if necessary). Season with some Ground Black Pepper (to taste).
step 7
Let the soup simmer for another 4 minutes. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste if necessary.
step 8
Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, the sliced Green Cabbage (2 Tbsp), the spring Scallion (1 bunch) and a sprinkle of Sesame Seeds (1 tsp). Serve warm and enjoy.
step 8 Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, the sliced Green Cabbage (2 Tbsp), the spring Scallion (1 bunch) and a sprinkle of Sesame Seeds (1 tsp). Serve warm and enjoy.
Tags
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Dairy-Free
Budget-Friendly
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Japanese
Soup
Winter
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