Mmm…I love how you can see the steam coming off of the soup! I love this stuff.
Why: I left room for one point because hubby says the ramen IN Japan will be better. Makes sense, but I don’t exactly have the most developed palate nor am I a respector of ramens so…I think this was pretty dang good, especially since it is so quick and easy. Except stay away from the pickled ginger if you’ve never had it. We only have it because hubby loves it. Otherwise blech!
- 4 cups pork or beef broth
- 1 tsp dashi
- 1/2 Tbsp soy sauce
- 2 Tbsp miso
- 8 oz fresh ramen noodles
- green onions, chopped
- fresh bean sprouts
- 1 hard-boiled egg, sliced in half
- corn kernels
- beni shoga (pickled radish), opt.
In a medium-sized pot, combine the broth, dashi and soy sauce. Mix and bring to a boil. Once it boils, remove from heat and add the miso. Stir until dissolved.
Fill a separate pot with water and bring to a boil. Cook the noodles until done (about 3 minutes).
Assemble by placing the noodles in a bowl and topping with bean sprouts, green onions, hard-boiled eggs, corn kernels and pickled radish. Then ladle in the miso broth. And enjoy.
Broth recipe from Steamy Kitchen.