Japanese Miso Ramen
So then how about a Japanese miso ramen soup with lovely udon noodles (I love them so much), some shimeji mushrooms (leftover after preparing my mushroom spaghetti), shaved red cabbage and a soft-boiled egg… What a wonderful and colorful meal is this!
Sure you can add hard-boiled eggs as well because that’s what I do also sometimes when I have some left in my fridge. But when I have to boil them from scratch, then I want that yolk to be creamy and glossy. It sure looks spectacular but it is so easy to do! The only thing you gotta do here is time it: cook it 5 minutes for a lovely soft boiled egg.
Looking for an even lighter version of this soup? Then also check out my Japanese mushroom soup with my own version of homemade dashi!!
- 3 cups water (720 ml)
- 2 tbsp miso paste
- 2 tsp dark soy sauce
- 5,5 oz udon noodles (155 g), precooked
- 2 oz tofu (55 g), diced
- 2 medium eggs at room temperature
- a handful shimeji or white mushrooms
- 1 spring onion sliced
- 2 tbsp fresh red cabbage sliced
- 1 tsp sesame seeds
First of all soft boil the eggs. Place a saucepan with water over high heat until boiling. Then turn the heat to medium. Add the eggs. If one is cracked and egg white comes out, add another egg.
Time it: boil the eggs for 5 minutes. Then immediately drain them, rinse them under cold running tap water and immediately place them in the fridge. I even put them in the freezer sometimes for about 5 minutes and then in the fridge. Once cooled, peel the soft eggs carefully under running tap water if necessary.
Keep the eggs at room temperature until needed later. Pour the water in a large saucepan and then add the miso paste and half of the soy sauce.
Give it a good stir and bring it to a gentle boil. Once the miso has dissolved, add the noodles.
Let them soak in the miso soup for about 3 minutes until they fall apart. Then add the diced tofu and mushrooms (slice them if necessary). Season with pepper.
Let the soup simmer for another 4 minutes. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste. Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, sliced cabbage, spring onion and a sprinkle of sesame seeds. Serve warm.