Japanese miso ramen!
I’m addicted to miso. How about you?
I could just add it to almost every dish I cook! But whenever I want a quick and easy lunch break I love to assemble miso soups, adding everything I can find in my fridge and pantry that very day.
Do you know what miso is actually? Miso is a Japanese paste from fermented soybeans and salt. It can also contain wheat and such. Which means that if you are gluten intolerant, you better check the ingredients on the package to see what’s really in it.
Miso comes in different colors, from beige to a very dark brown almost black color. The longer miso paste ages, it will get darker and more stronger in flavor. I’ve used many types of miso before but I don’t really have a favorite. They all taste fine to me!
Japanese Miso Ramen
So then how about a Japanese miso ramen soup? I added my favorite udon noodles (I love them so much), some shimeji mushrooms (leftover after preparing my mushroom spaghetti), shaved red cabbage and also a lush 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.
Are you 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.