Miso Ramen Recipe Collection

Prepare the seasoned soft-boiled eggs min. 2 hours in advance

• Place the uncracked eggs in a pot and fill with plenty of water (give 2.5 cm of water above the eggs).
• Bring the water to a boil. Once boiling, lower the heat to medium to high. Set timer to cook the egg for 6 minutes.
• After the time is up, immediately put them in an ice bath for 2 minutes. Carefully peel the boiled eggs.
• Transfer the peeled egg to the marinade mixture in a plastic bag (consisting of 80 ml soy sauce, 80 ml mirin, and dissolved sugars). Marinade for at least 2 hours, or 8 hours for best results.

Start making the miso ramen

• Combine all the miso sauce ingredients (except the dashi stock) and mix them well in a small bowl.
• Boil Corn Kernel in a pot until soft. Drain the water and use it again for the dashi stock.
• Cook the dashi stock in the same pot and bring it to a boil.
• While waiting for the dashi stock, finely chopped the Japanese leek in 0.3 cm width or based on your preference.
• Boil the noodles with plenty of water for around 3 minutes or until chewy and half-soft. Once cooked, drain and rinse with cold water to stop cooking.
• Put one tablespoon of mixed miso sauce in each serving bowl, then pour in about 400 ml of the dashi stock soup each bowl. Add the boiled noodles per serving.
• Serve with the toppings: menma, chopped Japanese leek, boiled corn, seasoned soft-boiled eggs, char siu. Or any other toppings you would like.

Broth

• Put all ingredients for the broth in a large pot except sake and chicken breast/thigh. Cover the lid, then bring it to boil and reduce the heat to medium and simmer for 30 minutes.
• Add the chicken and sake into the pot, cover the lid and let it simmer for additional 20 to 25 minutes or until the chicken is fully cooked.
• Remove chicken from the pot along with the shiitake mushrooms. Make sure to squeeze shiitake mushrooms because it soaks up lots of broth. Turn off the heat and remove another ingredients from the broth as well. Take every ingredients chunk even the smallest one using tongs and strainer for nice and clean ramen broth.

Spicy Flavored Oil

• Mix all the ingredients for spicy flavored oil over low heat for 8 to 10 minutes in a pan and let it infuse the flavors. Remove from the heat and let it cool down.
• Drain spicy flavored oil into a separate bowl to make clean oil (You can use strainer here). Set it aside.

Miso Tare

• Mix all the ingredients for spicy miso tare in a pan and whisk until it is mixed well and smooth. Bring it to boil over medium high heat and let it keep boiling for 2 to 3 minutes. Turn off the heat and set aside.

Let's Serve the Ramen

• Bring a pot of water to boil to cook ramen noodles. If the broth has been cooled down, bring it also to boil.
• Cook the ramen noodles by following the package of product you’re using. Drain completely.
• Take chicken and shiitake mushroom that you used to make the broth before, then slice shiitake mushrooms thinly and shred the chicken into bite sizes.
• In a serving bowl, add 1/4 cup of spicy miso tare, 1 Tbsp spicy flavored oil and 2 cups of boiling hot broth. Add the cooked ramen noodles into the bowl and stir it until the noodles is coated evenly with the broth.
• Arrange shredded chicken, nori, sliced shiitake mushroom, and green onions as topping. You can also add more toppings as you like.
• Spicy Chicken Miso Ramen is ready to serve.

• Add sesame oil in a pot and turn on medium heat. Once hot, add in garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
• Lower the heat to medium. Add miso paste, sesame paste/peanut butter, and doubanjiang or other chili paste. Mix well.
• Add in vegetable stock/water (and vegetable cube/bouillon/other seasoning, if using water only) and plant-based milk.
• Stir over medium heat until the paste are diluted. Add chili oil and dried shiitake mushrooms. Cover the pot and leave the broth to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
• Taste the soup and season with soy sauce and salt, to taste, if needed.
• Remove the mushrooms from the broth and slice into thin strips.
• Slice bok choy head into half and cook it down in the broth. You can also add more veggies here.
• Cook your ramen noodles with boiled water, drain it well. Arrange the ramen in a serving bowl.
• When the bok choy or veggies is cooked as the level you like, then remove it from the broth with tongs. Arrange the bhok coy, sliced shiitake mushrooms, fried tofu and green part of chopped scallions along with the sesame seeds on top of the ramen noodles in the bowl
• Add more chili oil, if you’d like, also arrange the nori on top.
• Pour the miso broth in the bowl. And your vegan miso ramen is ready to serve!