Your guests will love this Japanese miso ramen
Miso ramen is a popular Japanese dish known for its rich, flavorful broth and hearty toppings. Originating from Japan, this dish has gained international fame for its complex flavors and comforting warmth. Traditionally, it includes various ingredients, but our version is strictly vegetarian and eggless, making it accessible to a wider audience. Let's get cooking and bring a taste of Japan to your kitchen.
Gather the following ingredients
For this recipe, gather four cups vegetable broth, two tablespoons white miso paste for a milder taste, one tablespoon soy sauce, one teaspoon sesame oil, two minced garlic cloves, one inch of grated ginger, 200 grams ramen noodles, one cup mushrooms (shiitake or button), one cup spinach leaves, half a cup corn kernels, and chopped green onions and chili flakes for garnish.
Prepare the broth
Begin by heating the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger to the pot and saute until they're fragrant but not browned. This should take about one to two minutes. The aroma of garlic and ginger is essential as it forms the base flavor of your ramen broth.
Incorporate miso paste
Lower the heat to prevent the miso paste from burning. Mix the miso with a bit of vegetable broth to dissolve it properly, then return this mixture to the pot. This ensures a smooth, clump-free broth. Add in the remaining vegetable broth and soy sauce, and gently simmer. Remember not to boil after adding miso, to maintain its delicate flavors.
Cook noodles separately
As the miso broth simmers on a separate burner, cook the ramen noodles by following the package instructions. Be cautious not to overcook them; they should be slightly underdone, as they will continue to soften once added to the hot broth. After cooking, drain them immediately. This careful preparation ensures they retain the perfect texture when served in the savory miso ramen.
Combine ingredients and serve
To assemble your ramen bowls, divide cooked noodles into bowls first then ladle hot miso broth over them ensuring even distribution among bowls. Top with spinach leaves which will wilt slightly from the heat of the soup; add sliced mushrooms and corn kernels next. Garnish with chopped green onions and chili flakes according to taste preference.
