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- 4 cups vegetable broth - 2 tablespoons miso paste (red or white) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1-inch piece of ginger, grated - 2 packets of fresh ramen noodles - 1 cup bok choy, chopped - 1 carrot, julienned - 1/2 cup corn kernels (fresh or frozen) - 1 green onion, sliced - Sesame seeds for garnish - Nori sheets (for garnish, optional) I love this dish because it is warm and full of flavor. Each ingredient adds something special. The vegetable broth makes a great base. Miso paste gives it a rich taste. Soy sauce adds depth, while sesame oil gives a nutty hint. Fresh garlic and ginger boost the flavor. Garlic adds a zesty kick, while ginger brings warmth. Ramen noodles create a perfect, chewy texture. For vegetables, bok choy gives crunch and color. Julienned carrots add sweetness and brightness. Corn kernels bring a pop of flavor. Finally, green onion adds a fresh finish to each bowl. Garnishing with sesame seeds and nori sheets makes the dish beautiful. These small touches create a lovely presentation. You will want to share this meal with friends! {{ingredient_image_1}} To make perfect soft-boiled eggs, start by boiling water in a small pot. Carefully add your eggs to the pot. Cook them for 6-7 minutes for a runny yolk. After cooking, remove the eggs and place them in a bowl filled with ice water. Let them cool for a few minutes. This cooling step makes peeling easier. Once cooled, gently tap the eggs on a hard surface. Peel the eggs carefully and set them aside for later. Next, we focus on the broth. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Once hot, add 2 cloves of minced garlic and 1-inch of grated ginger. Stir them for about 30 seconds until you smell the aroma. This step builds the base flavor. Now, stir in 2 tablespoons of miso paste and 1 tablespoon of soy sauce. Mix well until the miso paste dissolves completely. Then, pour in 4 cups of vegetable broth. Bring the broth to a gentle simmer. Add 1 tablespoon of chili paste to the broth. Adjust the amount to your spice preference. Once the broth is simmering, it’s time to cook the ramen. Add the fresh ramen noodles to the pot. Follow the package instructions, usually 3-4 minutes. In the last minute of cooking, add 1 cup of chopped bok choy, 1 julienned carrot, and 1/2 cup of corn. Stir them in gently. This keeps the veggies crunchy and fresh. When everything is cooked, take the pot off the heat. Now, it’s time to plate your dish. Ladle the spicy miso broth with noodles and vegetables into bowls. Cut the soft-boiled eggs in half and place them on top of the noodles. For the finishing touch, garnish with sliced green onions, sesame seeds, and nori sheets if you like. Enjoy your delicious comfort meal! Timing is crucial when making soft-boiled eggs. Cook them for exactly 6-7 minutes. This gives you a runny yolk that adds creaminess to your ramen. After cooking, place the eggs in an ice bath. This cools them quickly and makes peeling easier. The cold water helps the shell separate from the egg white. You can adjust the spice level with chili paste. If you want it milder, add less. For a spicier kick, feel free to add more. Different types of miso also change the flavor. Red miso is bold and salty, while white miso is milder and sweeter. Experiment with both to find your favorite. Plating is key for a beautiful dish. Use deep bowls to hold the broth and noodles. Ladle the broth over the noodles gently. Cut the soft-boiled eggs in half and place them on top. Garnish with sliced green onions and sesame seeds for texture. Nori sheets add a nice touch too. They look great and bring extra flavor. Pro Tips Egg Perfection: For the best soft-boiled eggs, use eggs that are at room temperature to ensure even cooking. Adjusting Spice: Start with a small amount of chili paste, as you can always add more later if you prefer extra heat. Fresh Noodles: If using fresh ramen noodles, they will cook quickly. Keep an eye on them to prevent overcooking. Veggie Crunch: To keep your vegetables vibrant and crunchy, add them to the broth during the last minute of cooking. {{image_2}} You can make your ramen even better by adding proteins. Chicken, tofu, or shrimp all work well. - Chicken: Use cooked, shredded chicken for a hearty meal. Add it at the end to heat through. - Tofu: Firm tofu adds texture. Cube it and pan-fry until golden. Toss it in just before serving. - Shrimp: Fresh or frozen shrimp cooks fast. Add it to the broth for the last few minutes. If you want a vegetarian option, you can change a few things. - Broth: Use vegetable broth instead of chicken broth. It keeps the flavor strong and rich. - Veggies: You can add mushrooms, bell peppers, or spinach. These add great taste and color. - Toppings: Try avocado slices or bean sprouts for extra crunch and freshness. You can control how spicy your ramen is. Here’s how to adjust the heat. - Mild Ramen: Use less chili paste. Start with a teaspoon and taste as you go. - Extra Spicy: Add more chili paste or a sprinkle of red pepper flakes. You can also try fresh chili slices. - Other Heat Sources: For a smoky kick, add a dash of hot sauce or use spicy sesame oil. Feel free to mix and match these options to make your perfect bowl of spicy miso ramen! To store leftover ramen, separate the broth from the noodles. This keeps the noodles from getting soggy. Place the broth in an airtight container and let it cool. Store it in the fridge for up to four days. The noodles can be stored in a separate container for two to three days. To reheat ramen, warm the broth in a pot over low heat. Avoid boiling, as it can ruin the flavor. For noodles, place them in boiling water for just a minute. This method helps keep the texture right. If you have veggies, add them to the broth for a minute before serving. You can freeze the broth and noodles separately. Pour the cooled broth into freezer-safe bags, removing as much air as possible. Noodles can be frozen in a separate bag. They last about three months in the freezer. When ready to eat, thaw the broth in the fridge overnight. Reheat it gently, then add the noodles. The best type of miso for ramen depends on your taste. Red miso has a strong, bold flavor. It brings depth and richness to your broth. White miso is milder and sweeter. It adds a gentle umami taste. I often use a mix of both. This way, you get the best of both worlds. Yes, you can make this ramen vegan easily. Use vegetable broth instead of chicken broth. Choose white miso for a lighter flavor. Replace the eggs with tofu or mushrooms for protein. You can also add more veggies like spinach or bell peppers. This makes a tasty and filling vegan dish. Adding protein is simple and tasty. For meat lovers, chicken or pork work well. Cook the meat in the broth to infuse flavor. If you prefer plant-based options, try adding tofu or edamame. Both are great sources of protein. You can also consider tempeh or chickpeas for a different twist. This blog post covered how to make a delicious ramen dish. We explored ingredients, cooking steps, and tips for great flavor. You learned about storing, reheating, and even variations to suit your tastes. Remember, making ramen can be fun and tasty with your own twists. Enjoy creating your unique bowl of ramen. It’s a great way to experiment and enjoy meals at home. Happy cooking!

Spicy Miso Ramen with Soft Eggs

A flavorful and spicy ramen dish featuring miso broth, fresh vegetables, and soft-boiled eggs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 2 tablespoons miso paste (red or white)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 packets fresh ramen noodles
  • 2 large eggs
  • 1 cup bok choy, chopped
  • 1 carrot julienned
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 green onion sliced
  • 1 tablespoon chili paste (adjust to taste)
  • to taste sesame seeds for garnish
  • optional nori sheets (for garnish)

Instructions
 

  • Begin by soft boiling the eggs. In a small pot, bring water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a runny yolk. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.
  • In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  • Stir in the miso paste and soy sauce, mixing thoroughly until the paste is dissolved.
  • Pour in the vegetable broth and bring to a simmer. Add the chili paste for heat, adjusting to your taste preference.
  • Once the broth is boiling, add the fresh ramen noodles and cook them according to package instructions, typically 3-4 minutes.
  • In the last minute of cooking, add the bok choy, julienned carrots, and corn to the pot to lightly cook without losing their crunch.
  • Once the noodles and vegetables are ready, remove the pot from heat. Start plating by ladling the spicy miso broth, noodles, and veggies into bowls.
  • Halve the soft-boiled eggs and place them on top of the noodles.
  • Garnish with sliced green onions, sesame seeds, and nori sheets if desired.

Notes

Adjust the chili paste to your desired spice level.
Keyword miso, noodles, ramen, spicy, vegetarian