One of the simplest ramen broths to make at home, miso ramen is made by combining a simple stock (in this case chicken stock flavored with a little ginger and garlic) with salty, savory miso paste. Adding a couple of eggs makes this dish hearty enough for a light meal. It's important not to overcook the noodles, and make sure you eat them fast - they'll continue to soften in the hot broth.
For the broth:
- 5 cups homemade or store-bought low-sodium chicken broth
- 1-inch piece ginger
- 1 garlic clove
- 2 whole scallions, greens thinly sliced, whites roughly chopped
- 2 tablespoons white or red miso paste
- 1 teaspoon sesame oil or hot chili oil
- 2 eggs
- 2 servings dried or fresh ramen noodles
- 1/2 teaspoon toasted sesame seeds
- Fresh ramen noodles
- Finely sliced scallions
- Thin sliced roast chinese pork (chashu)
- Any other ingredients you'd like to add
- Bring broth, ginger, garlic, and scallion whites to a boil over high heat in a large pot. Reduce to a simmer and allow to cook until reduced to 4 cups, about 30 minutes. Discard vegetables and whisk in miso paste and chili oil. Season to taste with salt and white pepper and keep warm over low heat.
- Bring a large pot of salted water to a boil and boil eggs for 3 1/2 minutes. Remove with a slotted spoon and place in a bowl of cold water. Cook noodles in pot until just cooked through (noodles should still be stretchy, not soft). Drain noodles and transfer to two warmed ramen bowls.
- Divide broth evenly between bowls. Top ramen with sesame seeds, sliced scallion greens, and boiled eggs. Serve immediately.
Servings: Makes 2 servings