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RECIPE
11 INGREDIENTS8 STEPS50min

Japanese Miso Ramen

4.3
3 Ratings
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!
Japanese Miso Ramen Recipe | SideChef
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!
Simple. Tasty. Good.
http://www.junedarville.com/
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Fulfilled by
Simple. Tasty. Good.
http://www.junedarville.com/
50min
Total Time
$6.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3 cups
Water
5.5 oz
Udon Noodles , cooked
1/2 Tbsp
2 oz
Tofu , diced
1 handful
Mushrooms
1
Scallion
2 Tbsp
Green Cabbage
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Nutrition Per Serving

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CALORIES
363
FAT
8.3 g
PROTEIN
19.7 g
CARBS
52.2 g

Cooking Instructions

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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 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 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 Mushrooms (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) and a sprinkle of Sesame Seeds (1 tsp) . Serve warm and enjoy.
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Nutrition Per Serving
Calories
363
% Daily Value*
Fat
8.3 g
11%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
52.2 g
19%
Fiber
3.6 g
13%
Sugars
5.0 g
--
Protein
19.7 g
39%
Sodium
1574.4 mg
68%
Vitamin D
1.1 µg
6%
Calcium
159.0 mg
12%
Iron
5.1 mg
28%
Potassium
260.9 mg
6%
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