Soup

Miso Ramen (Japan)

Name: Miso Ramen (Japan)
Total time: 40 min
Yield: serves 4
Ingredients: 2 cloves Garlic; 1 piece Ginger; 1 tbsp Sesame oil; 1L Stock; 3 tbsp Miso paste; 300g Wheat noodles; 4 Egg; 2 stalks Spring onion; 4 sheets Dried seaweed

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Garlic — to buy2 cloves
Ginger — to buy1 piece
Sesame oil — to buy1 tbsp
Stock — to buy1L
Miso paste — to buy3 tbsp
Wheat noodles — to buy300g
Egg — to buy4
Spring onion — to buy2 stalks
Dried seaweed — to buy4 sheets

Preparation

Soft-boil an egg by simmering it for 6-7 minutes in boiling water, then plunging it straight into cold water to stop the cooking: the yolk should stay runny. Peel it gently and set aside.
Cook the garlic and ginger in a little sesame oil for 1 minute over medium heat, until fragrant, without letting them burn.
Add the stock and bring to a boil.
Dissolve the miso paste in a ladle of hot stock on the side before pouring it back into the pot off the heat or at a very gentle simmer: this avoids lumps and preserves the miso's delicate aromas, which should never be brought to a hard boil.
Meanwhile, cook the wheat noodles separately according to the package instructions, drain them and divide between bowls.
Pour the hot miso broth over the noodles, without letting it reboil.
Add the halved soft-boiled egg, sliced spring onion and a sheet of seaweed per bowl, and serve immediately, piping hot.