Authentic ramen can take several days and a trip to a specialty market, but our Simple Miso Ramen recipe will have a bowl of umami goodness on your table in about 25 minutes.
12 ounces dried ramen noodles
8 cups vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce or to taste
4 tablespoons white miso paste
4 soy sauce eggs
How to make it
Bring a pot of water to boil. Add the ramen noodles and cook according to package instructions. Drain and rinse with cold water to stop the cooking.
In a large pot, combine the stock, instant dashi granules and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso.
Divide the noodles, soy sauce eggs and any additional toppings among 4 large serving bowls. Ladle soup into each bowl.
Fresh blanched spinach (squeeze out all the water)
Green onions thinly sliced on the bias
Bamboo shoots, canned or fresh
Tofu (drained and cut into cubes)
Snow peas (blanched)
Fresh bean sprouts