Perfect for those nights when you want something warm and comforting. The miso broth is very simple to make and topped with your favorite vegetables or protein.
Noodles: Use fresh or dried noodles. It’s important to cook the noodles separately as the noodles will absorb the broth flavors and will also get soggy if sits in the broth too long. (It doesn’t matter what flavor ramen you buy as you will not be using the flavor packet).
Options:
-Double the broth recipe or make one serving and reserve the broth to use later during the week
-Cook the ground meat before adding the broth ingredients
-Add garlic chili paste or sriracha for spice
-Add a soft boiled egg
Miso Ramen
Serves 2 Ingredients
Miso Broth: 1 Tablespoon sesame oil or cooking oil 1 shallot or 1/4 onion, diced 2 garlic, grated or minced 1 teaspoon ginger, grated 4 cups chicken or vegetable broth 2-3 Tablespoons miso paste 1 Tablespoons soy sauce 1/4 teaspoon pepper
Directions:
Ramen: Cook ramen according to package directions. Drain, rinse with water to stop the cooking process and set aside.
( I cooked the bok choy with the noodles for about 10 seconds to soften)
Broth:
In a saucepan / pot, sauté the shallots, garlic and ginger in oil.
Add the broth, miso paste and soy sauce and simmer for about 5 minutes or until miso has dissolved.
Taste and add more miso, soy sauce or pepper, as needed.
To serve:
Add noodles into serving bowls. Add your toppings desired and ladle the broth into bowls.
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