Japanese Ramen

dinner · ⏱ 30 min · 4 portions · 45.0 g carbs / portion · allergens: egg, gluten, milk, mustard, sesame, soy

9.86 ml red miso paste 4.93 ml white miso paste 4.93 ml soy sauce 1.23 ml sesame oil 1.23 ml garlic 1.23 ml ginger 4.93 ml sake 4.93 ml mirin 236.59 ml chicken or vegetable broth 118.29 ml water 3.7 ml vegetable oil 29.57 ml green onion 7.39 ml onion 28.35 g shiitake mushroom 236.59 ml ramen noodle 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 mix miso tare sauté soup aromatics in pot sauté shiitake mushrooms (optional) simmer soup base 20-25 min stir miso tare into soup base to dissolve boil water and cook ramen noodles 2-3 min 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 (optional) and serve Japanese Ramen chashu soft-boiled egg bean sprout nori strip bamboo shoot butter chili oil