Miso Ramen
- 4 eggs
- 10 oz (285 g) dried ramen noodles
- 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
- 1/2 cup (170 g) fresh or canned corn kernels, drained
- 1/3 cup (80 g) defrosted frozen or fresh spinach
- 8 cups (2 liters) store-bought or homemade pork or vegetable broth
- 2 teaspoons instant dashi granules
- 1 tablespoon soy sauce, or to taste
- 4 tablespoons fresh miso paste
- 1 cup (100 g) fresh bean sprouts
- 1 stalk green onion (scallions), finely chopped
- 4 teaspoons chili oil (optional)
- Produce
- Bamboo shoots, fresh or canned (1/2 cup)
- Corn, fresh or canned kernels (1/2 cup)
- Fresh bean sprouts (1 cup)
- Green onion (1 stalk)
- Spinach, frozen or fresh (1/3 cup)
- Canned Goods
- Dashi granules, instant (2 teaspoons)
- Pork or vegetable broth, store-bought or homemade (8 cups)
- Condiments
- Miso paste, fresh (4 tablespoons)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Chili oil (4 teaspoons)
- Pasta & Grains
- Ramen noodles, dried (10 oz)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published April 19, 2011 (1 year ago).
49 people saved this recipe.
