Description
A warm bowl of Easy Miso Ramen, combining the richness of miso with tender noodles and fresh ingredients for a fulfilling meal.
Ingredients
- 1 Tablespoon Cooking Oil
- 3 Tablespoons White Miso Paste
- 2 cloves Garlic, minced
- 6 cups Low-Sodium Chicken or Vegetable Stock
- 1/3 cup Coconut Milk (canned, regular)
- 2 Tablespoons Soy Sauce
- 2 (4 ounce) packets Instant Ramen Noodles (discard seasoning packets)
- 5 ounces Baby Spinach
- 2 large Eggs
- Green Onions, thinly sliced (for garnish)
- Sesame Seeds (white or black, for garnish – optional)
- Sriracha, Toasted Sesame Oil, or Chili Oil (for garnish – optional)
Instructions
- Begin by boiling the eggs for 7-8 minutes to achieve a soft-boiled texture. Once done, remove them from the boiling water and place them in a bowl of ice water to cool.
- In a large pot, heat the cooking oil over medium heat. Once it’s hot, sauté the minced garlic and miso paste for about 1 minute until they’re aromatic.
- Gradually add the low-sodium chicken or vegetable stock along with the coconut milk, whisking continuously to ensure the miso paste dissolves and combines well.
- Stir in the soy sauce, allowing the broth to simmer gently for about 5-10 minutes so the flavors meld together.
- Next, add the instant ramen noodles and baby spinach to the pot. Cook until the noodles are tender, which usually takes around 3-4 minutes.
- Once the noodles are ready, divide the ramen and broth into bowls.
- Peel the boiled eggs, halve them, and place one half on top of each bowl of ramen.
- Garnish your ramen with sliced green onions and optional toppings like sesame seeds, Sriracha, or sesame oil before serving.
Notes
Store leftovers separately to prevent noodles from getting soggy. For longer storage, freeze the broth and cook noodles fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese