Recipe Highlights: Miso Broth
Remember those evenings as a kid eating ramen noodles, slurping and sipping away as if it were a luxury! Or remember those long nights in college or after work when dinner was to difficult to draw up, and ramen was there to help you through the night. Despite knowing this may not have been the best food choice, it was something that made those moments special. Well this recipe takes you back to those nights instantly. It is hard to believe there is not chicken or beef broth, because it is so good. Lovely in summer but perfect for winter. And despite being high in salt, the soy in miso broth seems to be beneficial and counteract the negative affects of salt! The highlight of this recipe is Miso Master Organic Traditional Red Miso.
Miso Master Organic Traditional Red Miso
Miso Ramen has been a favorite of mine for years. I had friends who introduced me to some of the best Pho, Miso Ramen, and Tom Yum I had ever tasted. College was a great time to try new things and boy did it change my taste buds forever. Nothing beats the Pho I had in Tucson, and since Miso Ramen seems to be forgiving to trial and error, I figured why not try it out myself. After a few attempts Miso Master Organic Traditional Red Miso became the star of this recipe. It developed the best Ramen I had ever made. It is not gritty, nor is it too salty, and it’s definitely not bitter. The flavor is light and smooth. If you want to create your own ramen I highly recommend this product. Let us know what you think!
Easy Miso Ramen (Ramen Noodles)
- 4 cups water (Have 3 cups on the side to add as needed)
- 3 tbsp red miso
- 3 tbsp avocado oil
- 1 tsp sea salt (add slowly and taste – optional)
- 4 crisps seaweed (optional)
- 1 cup carrots sliced (rough julienne cut)
- 2/3 cup onion (Julienne cut)
- 4 servings Rice Ramen
- 5 cups Spinach (or more, you know how raw spinach cooks..)
- 1/2 tsp garlic powder
- 1 tbsp avocado oil
- Cut onions and carrots as noted above. Use your fingers to crush sea weed into a small bowl.
- Bring the water to a boil, add red miso, and carrots. Cover and let boil for 10-15 minutes (until carrots slightly soften). Stir occasionally.
- Add onions, 2 tbsp of oil and all other spices to the water, including sea weed. Stir. Let simmer for 2 minutes.
- Add ramen. Simmer for 5 minutes with top on.
- While ramen simmers, add spinch to a pan and place heat on medium with 1 tbsp oil and garlic. Cover.
- Flip ramen and simmer for another 5 minutes.
- Flip spinach until softened. Turn heat off.
- Separate ramen with a soup spoon if it has not separated itself. Let simmer for another 5 minutes if still stiff.
- Once noodles are separsted add extra water until the ramen broth is your preferred consistency.
- Add salt (optional). Then turn off and let sit for 5 minutes. Add a sprinkle of sea salt as needed.
- Top with spinach and serve.
*I am in no way affiliated with the companies/brands mentioned in this recipe. These are recommendations based on my own opinions and consumption of these products.