Miso ramen
Noodles in a savoury miso broth with a soft-boiled egg, corn and spring onion. A quick home version of the Sapporo classic.
- 40 min15 prep · 25 cook
- MediumDifficulty
- 640 kcalper serving
Ingredients
- Fresh ramen noodles400 g
- Chicken stock1.5 l
- White or red miso paste4 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- garlic2 cloves
- Fresh ginger, grated1 tbsp
- Minced pork250 g
- Eggs4
- Sweetcorn150 g
- Spring onions2
- Sesame seeds1 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the eggs for 6½ minutes, cool them in iced water and peel them.
- 2
Fry the garlic and ginger in the sesame oil, add the pork and cook until browned and crumbly.
- 3
Pour in the stock and soy sauce and bring to a gentle simmer.
- 4
Whisk the miso with a ladle of broth and stir it back into the pot. Do not let it boil again.
- 5
Cook the noodles in a separate pot of boiling water and drain.
- 6
Share the noodles between bowls, ladle over the broth and top with a halved egg, corn, spring onion and sesame.
Tips and questions
- Why must the miso not boil?
- Boiling dulls its aroma and can make it grainy. Dissolve it in a ladle of broth and stir it in off the heat.
- How do I get jammy eggs?
- Lower fridge-cold eggs into boiling water for 6½ minutes, then straight into iced water before peeling.
- Can I make it ahead?
- Make the broth and pork topping up to 3 days ahead. Cook the noodles just before serving, as they go soft in the broth.
Enjoy your meal!
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