Miso Ramen

Name: Miso Ramen
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 portions thick wavy ramen noodles; 4 tbsp rich red/white miso paste blend; 6 cups rich chicken/pork broth; 1/2 cup sweet corn; 4 pats unsalted butter; 2 cups bean sprouts; 1 tbsp sesame oil

A hearty noodle soup with a rich, fermented soybean paste broth.

45 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy Sesame Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
In a wok, heat sesame oil over high heat and aggressively stir-fry the bean sprouts until slightly charred but still crunchy.

2
Lower the heat, add the miso paste to the wok, and briefly toast it for 30 seconds to deepen its complex flavor.
3
Gradually pour the hot chicken or pork broth into the wok, whisking gently to fully dissolve the miso paste, bringing it just below a simmer (do not boil).
4
In a separate large pot of boiling water, cook the wavy ramen noodles for 2-3 minutes until pleasantly chewy, then shake dry.
5
Divide the noodles among warmed serving bowls and ladle the steaming, fragrant miso broth over them.
6
Top the bowls symmetrically with the stir-fried bean sprouts, a spoonful of sweet corn, and a pat of butter that will slowly melt into the broth.

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