Easy At-Home "Cheater" Miso Ramen

Gayle McLeod | October 15th, 2017

Easy Miso Ramen Soup - The Soup Solution

If you think of flavour packets with dried noodles when you hear the words "easy ramen", we need to change that. Like, now. 

If you frequent the many ramen noodle joints around Vancouver, you'll be more familiar with what I'm about to delve into.

A die hard pho fan, my exposure to ramen was slow at first. I relied on my noodle-savvy pal to recommend places to meet for lunch, and with her guidance at first to decipher the menus, I was soon slurping away, enjoying generous bowls of rich broth, topped with tender, fatty meats and toppings galore.

I'll admit, recreating such a developed broth at home in under an hour does sound a bit ridiculous. While this soup may not compete head-to-head with a proper miso ramen served at any one of the dedicated restaurants in town, I will say it's infinitely satisfying and a far cry from those instant ramen noodles of your university days. It also won't leave you scrambling to down glass after glass of water due to the salty richness.

Besides being just a damn good bowl of noodle soup, I'm pretty sure this one will cure anything including a hangover or just a bad day – hopefully you don't have both at the same time.

The spicy crumbled tofu mentioned below deserves serious consideration. I'm kind of obsessed, and I think once you try it, you will be too.

Easy Miso Ramen Soup - The Soup Solution

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Easy At-Home "Cheater" Miso Ramen
Duplicating a rich, umami-packed ramen broth at home in 30-minutes would be a miracle. This is close thanks to a really, really good (not-from-a-tetra-pak) chicken stock, intense aromatics and the perfect touch of miso.
  • 1 tbsp neutral oil
  • 1/2 cup chopped shiitake mushrooms, plus more for serving
  • 6-8 green onions, white and green parts separated
  • 4 cloves garlic, grated
  • 4 piece of ginger, grated
  • 2 litres intense natural chicken stock, or homemade
  • 2 tbsp AKA (red) miso paste, preferably unpasteurized and organic
  • 1 tbsp sesame oil (or to taste)
  • 1 tbsp soy sauce {or to taste}

To Serve:

  • cooked ramen noodles
  • 4 eggs, cooked for exactly 6.5 minutes in boiling water then cooled immediately in an ice bath
  • savoy cabbage
  • Crispy, Spicy Crumbled Tofu
Heat oil in a pot; add mushrooms and fry until starting to brown. Add garlic, ginger, & white parts of green onions; fry until the garlic and ginger are browned.Add the stock and simmer gently for 30 mins, or longer if you have the time. Strain broth and return to the pot over the lowest heat. Put the miso paste in a fine mesh sieve and settle into the hot broth. Press the paste through the sieve with the back of a spoon into the broth. Season with soy sauce and sesame oil if needed. Spoon over cooked ramen noodles and top with chopped cabbage, spicy crumbled tofu, sliced shiitakes, sliced green onions, and a perfectly medium boiled egg. I added extra chili flakes for good measure.
Prep time: Cook time: Total time: Yield: 4

Easy Miso Ramen Soup - The Soup Solution





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