Make Instant Ramen Better “Fancy Ramen”
It's time to spice up your boring Instant Ramen with this easy Miso Ramen recipe. Learn how to make Top Ramen, but better -- in 10 minutes!
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Ingredients:
MISO RAMEN BROTH: 3
Instant Ramen Packages (with seasoning packets)
6 Cups - Water (Per package instructions)
2 Tbsp - White Miso Paste
1 1/2 Tbsp - Soy Sauce
Ramen Toppings:
Scallions/Green Onions - Chopped/Sliced
Soft-Boiled Eggs - Halved (directions below)
Sriracha - How much is dependent on how spicy you like it.
Sesame Seeds
Red Pepper Flakes
Feel free to add your own toppings, and make sure to let me know what you topped your Ramen with in the comments!
Ingredients for Sesame Sautéed Vegetables:
Sweet Corn - Kernels - I use frozen corn.
Carrots - Thin slices
Garlic - Minced
Sesame Oil
Ground Ginger
Directions:
Start your SOFT BOILED EGGS. This step takes the longest, so for time management, start this first:)
Prep your SESAME SAUTEED VEGGIES so they are ready to cook/add to the ramen. (Slice scallions/green onions. I like to do them at an angle for a better visual presentation. Mince garlic, peel and slice carrots and thaw corn.)
Start 6 cups of water (per package recommendation) to boil for the MISO RAMEN.
SOFT BOILED EGGS:
Get small pot with water and bring to a rolling boil. Keep your eggs in the fridge until your water is boiling.
Once boiling, place cold eggs in water carefully so they do not crack.
When the water has returned to boiling, set a timer for 6 minutes.
Once the time is done, take the eggs out and place immediately into an ice bath and set to the side until you are done making the ramen.
Peel them under running water...unless you have a better way to peel them. If so, let me know in the comments!
Cut in half when you are ready to place them in the ramen. Place them in the broth, cut side up, and add a dash of soy sauce into each egg for flavor.
MISO RAMEN BROTH
Bring 6 cups of water to a boil for your Ramen.
Add ramen to boiling water, and all the seasoning packets, stir well. Cook for recommended time on the packaging.
Once cook time is complete, remove noodles from broth and set aside. Keep broth on the cooktop on simmer.
Ladle out 1/2 cup of broth into small bowl/glass. Add 2 Tbsp miso paste to the broth and mix well, making sure to completely break up the paste.
Add miso broth back into remaining broth, stir well.
Add 1 1/2 Tbsp soy sauce to the broth, stir well.
Taste and see if you'd like to add anything else. This is how I like it, however you can also add sesame oil, red pepper flakes, hoisin sauce, fish sauce, oyster sauce, ect. Let me know what you add in the comments!
SESAME SAUTEED VEGGIES:
Add sesame oil in a pan on medium high heat.
Add minced garlic, and sauté for 30 seconds.
Add in corn, ground ginger and mix well with sesame oil then flatten out on the pan. We are trying to get some color on the corn, so it's best to leave the corn undisturbed as much as possible. Once corn has some color, remove from pan and repeat process with the sliced carrots.
Set veggies to the side until you are ready to assemble your ramen.
ASSEMBLY OF MISO RAMEN:
Place noodles in large bowl.
Spoon broth over noodles.
Place on top of noodles: Soft boiled eggs, corn, carrots, scallions, sriracha, and sesame seeds.
Eat with chompsticks
link to get your own here https://amzn.to/3BsGtiR - Enjoy!!
#KennasKitchen #MisoRamen #SoupRecipes