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Creamy Miso Ramen

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Ingredients

Warning0 allergens identified

Creamy Miso Ramen

1 shallot

1 tbsp fresh ginger

2 green onions

1 tsp canola or vegetable oil

5 ⅓ ounces ground meat

salt and pepper(to taste)

1 tbsp gochujang

2 ¼ cups vegetable broth

5 ⅓ ounces ramen noodles

1 tbsp red miso paste

1 ½ tablespoons tahini

2 eggs(hard-boiled, peeled)

Instructions

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Instructions

Bring a pot of water to a boil. Meanwhile, peel and finely dice the shallot, and finely grate the ginger. Wash the spring onions and slice them into thin rings.

Heat oil in a second pot or deep frying pan, add the ground meat and break it up as much as possible with a wooden spoon. Fry the ground meat over medium-high heat for about 5 minutes, until it is nicely browned and crumbly.

Once the ground meat is nicely browned and crumbly, season it with a little salt and pepper and then transfer it to a bowl. Return the pot to the stove and sauté the shallots in the remaining fat until translucent. Once the shallots are translucent, add the ginger and goji berries and sauté for another minute. Deglaze the pot with the vegetable broth, bring to a boil, and then simmer for about 5 minutes, or until the remaining ingredients are ready.

Meanwhile, the water in the second pot should be boiling. Add the pasta to the boiling water, cook according to the package instructions, and drain it in a colander.

Meanwhile, divide the miso (7 to 8 grams each) and tahini (10 grams each) between two bowls. Pour the broth into both bowls and stir well until the pastes have dissolved and a creamy soup has formed.

To serve, divide the noodles between the two plates. Halve the eggs and divide them between the two bowls along with the ground meat. Garnish the ramen with the spring onions before serving.

Nutrition

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Tips & Tricks (5)

Tahini Emulsion Technique 🥣
Whisk tahini with a small amount of warm broth before adding to the pot to prevent lumps and ensure a silky, creamy texture throughout your miso broth.
Soft-Boiled Egg Precision ⏱️
Cook eggs for exactly 6-7 minutes in boiling water, then ice bath immediately to achieve a perfectly jammy yolk that complements the rich broth without overcooking.
Bloom Your Miso & Gochujang 🌡️
Gently warm miso paste and gochujang in oil with ginger and shallots for 1-2 minutes before adding broth to unlock their deep umami flavors and reduce raw paste bitterness.
Ground Meat Browning Strategy 🍖
Let the meat sit undisturbed in the hot oil for 2-3 minutes before stirring to develop a caramelized crust that adds savory depth to your bowl.
Fresh Ginger Preparation 🔪
Grate ginger on a microplane instead of mincing to maximize surface area and distribute bright, aromatic notes evenly throughout the broth without fibrous chunks.