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Japanese Ramen

Rich red-and-white miso broth with savory, cozy depth.
Silky noodles under a glossy swirl of sesame and ginger.
Top it with green onion and dig into every warm slurp.

soup ⏱ 30 min 520 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilkmustardsesamesoy

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Japanese Ramen
v4 · rb0e705f985 20260727Z1751 237 ml chicken or vegetable broth 118 ml water 28.4 g shiitake mushroom 237 ml ramen noodle 🌀 mix miso tare 🍳 sauté soup aromatics in pot 🍳 sauté shiitake mushrooms 🍳 ⏱ 20-25 min simmer soup base 🌀 stir miso tare into soup base to dissolve 🍳 ⏱ 2-3 min boil water and cook ramen noodles ⏳ drain and rinse noodles under cold water; set aside 🍽 assemble bowl with noodles and ladle miso soup 🍽 top bowl with chashu, soft-boiled egg, bean sprouts, nori, bamboo shoots, and green onions 🍽 add butter and chili oil and serve Japanese Ramen 🍲 2 tsp red miso paste 1 tsp white miso paste 1 tsp soy sauce 0.7 g sesame oil ¼ tsp garlic ¼ tsp ginger 1 tsp sake 1 tsp mirin ¼ tbsp vegetable oil 2 tbsp green onion ½ tbsp onion 1 piece chashu 1 piece soft-boiled egg 1 piece bean sprout 1 piece nori strip 1 piece bamboo shoot butter to taste chili oil to taste vegetable oil, green onion, onion butter, chili oil
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Preparation steps

  1. mix miso tare
  2. sauté soup aromatics in pot
  3. sauté shiitake mushrooms
  4. simmer soup base 20-25 min
  5. stir miso tare into soup base to dissolve
  6. boil water and cook ramen noodles 2-3 min
  7. drain and rinse noodles under cold water; set aside
  8. assemble bowl with noodles and ladle miso soup
  9. top bowl with chashu, soft-boiled egg, bean sprouts, nori, bamboo shoots, and green onions
  10. add butter and chili oil and serve

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