How should you store miso?

Name: Miso ramen
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 250 g ramen or noodles of your choice; 4 eggs at room temperature; 4 nori sheets; 1250 ml vegetable broth; 3 tbsp shiro miso; 1 tbsp fresh grated ginger; 3 cloves grated garlic; 200 g shiitake or chestnut mushrooms; 250 g spinach; 250 g broccolini; 1 tbsp ghee or clarified butter; 2 tbsp soy sauce; 2 tbsp sesame seeds

Miso can be stored in the refrigerator after opening, in a clean jar for months.

Miso ramen

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20min

•

Easy

In the mood for a heartwarming hug in a bowl? This Miso Ramen is exactly what you need! Forget the bland instant noodles, this recipe brings the authentic Japanese flavors straight to your kitchen. Thanks to the Shiro Miso (a mild, white soybean paste), the broth gets that deep, savory umami flavor. In just 20 minutes, you can whip up a dish that looks like it came straight from a trendy ramen bar.

Ingredients

What do you need?

Quantity: 4p

250 g ramen or noodles of your choice
4 eggs at room temperature
4 nori sheets
1250 ml vegetable broth
3 tbsp shiro miso
1 tbsp fresh grated ginger
3 cloves grated garlic
200 g shiitake or chestnut mushrooms
250 g spinach
250 g broccolini

1 tbsp ghee or clarified butter
2 tbsp soy sauce
2 tbsp sesame seeds

Preparation method

How do you make this?

Put a pot of water on the stove and bring to a boil, gently place the eggs in with a spoon and let them boil for 4 minutes, then place them in ice-cold water and peel them after 5 minutes.

Slice the mushrooms, season with salt and pepper, and sauté in some ghee, stir in the ginger and garlic and cook for another 2 minutes. Deglaze with the broth, add the broccolini and noodles and let the noodles cook (according to the time indicated on the package), stir in the soy sauce. Take some broth out of the bowl and dissolve the miso paste in it with a fork until you get a smooth sauce and add it back to the rest.

Divide the raw spinach leaves into deep bowls, place the noodles, the sautéed mushrooms, broccolini next to it, and pour the broth over it, cut the eggs in half and place them open side up. Finally, place the nori sheets, cut into smaller squares, on the side and finish with sesame seeds. Serve immediately!

Tips

What can you do with Miso? The best known use is the Miso soup, but you can also use it in many other dishes. Miso has a unique umami taste: salt, savory but also sweet, also interesting to use in sweet dishes or to paint. Miso is super healthy, because it contains iron, calcium, vitamin B and proteins. But also amino acids that we need, especially for vegetarians.