SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
MISO RAMEN SOUP
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
Provided by WI Cheesehead
Categories Pork
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
- Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- Add the chicken broth, sugar and soy sauce and bring to boil.
- Turn heat down to low and melt miso in the soup.
- Add sesame oil and take off of heat.
- Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- Add noodles to soup and serve.
Nutrition Facts : Calories 279.8, Fat 12, SaturatedFat 4.3, Cholesterol 8.2, Sodium 1397.2, Carbohydrate 32.7, Fiber 2.9, Sugar 4.9, Protein 12.4
MISO RAMEN JAPANESE SOUP
Steps:
- Gather the ingredients.
- Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
- Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
- Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
- Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
- In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
- Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.
Nutrition Facts : Calories 297 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 5 g, Protein 16 g, SaturatedFat 4 g, Sodium 2357 mg, Sugar 9 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
MISO RAMEN
Make and share this Miso Ramen recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large saucepan with enough water to cover. Bring to a boil.
- Turn heat to low, cover pan, and simmer for 30 minutes. Remove chicken to a plate to cool.
- While chicken is simmering, cook noodles in 6 cups boiling water until the soften, about 3 minutes.
- Drain and rinse with cold water.
- Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers and shred into thin strips. Divide a among the bowls, on top of the noodles.
- In a saucepan, combine chicken broth, ginger root and bring to a simmer. Simmer for 10 minutes.
- Use a slotted spoon to remove ginger.
- In a small bowl combine miso and a small amount of the broth. Mix well then add to the saucepan. Add soy sauce, salt and pepper to taste.
- Pour hot broth into bowls. Garnish with scallions and serve.
Nutrition Facts : Calories 441.5, Fat 16.8, SaturatedFat 6.4, Cholesterol 18.2, Sodium 3012.8, Carbohydrate 50.4, Fiber 1.6, Sugar 2.7, Protein 21.6
MISO BROTH RAMEN
Japanese-style noodle bars are popping up everywhere these days, but you can enjoy them at home easily enough! It's quite simple, and it just might help you sleep! The miso and egg are excellent sources of tryptophan (you know, the thing in turkey that makes you drowsy), and the complex carbs in the noodles help your brain convert tryptophan to the hormones serotonin and melatonin, which help regulate sleep. The miso broth base can be kept in the fridge for up to four days. Simmer and add the vegetables and noodles whenever you crave a soothing snack!
Provided by JackieOhNo
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
- Cook noodles according to package directions. Drain and keep warm.
- Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with green onions, Sriracha and soy sauce, if desired.
Nutrition Facts : Calories 399.9, Fat 10.3, SaturatedFat 2.2, Cholesterol 186, Sodium 855.7, Carbohydrate 58.7, Fiber 5.6, Sugar 6.3, Protein 19.1
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