Miso Ramen

Total Time Prep: 35 min. Cook: 45 min.
Yield 2 servings
Test Kitchen Approved
Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you'll be shocked you made this in under an hour.

Ingredients

  • DASHI:
  • 5 cups water
  • 8 to 10 dried shiitake mushrooms
  • 1 sheet dried kombu
  • RAMEN:
  • 1 tablespoon canola oil
  • 1/2 cup chopped green onions
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons red miso paste
  • 1 tablespoon soy sauce
  • 1 cup unsweetened almond milk (or any other unsweetened plant-based milk)
  • 1 teaspoon sesame oil
  • 1 package (3 ounces) ramen noodles
  • TOPPINGS:
  • 2 large eggs
  • 2 baby bok choy
  • 2 fresh asparagus spears, sliced
  • 2 tablespoons canola oil, divided
  • 1/4 block firm tofu, cubed
  • 2 tablespoons cornstarch
  • 1 Japanese eggplant, sliced
  • 1/2 cup chopped cabbage
  • 1 leaf Swiss chard, stem removed and chopped
  • Salt and pepper to taste
  • 1 large carrot, cut into matchsticks
  • 2 green onions, sliced
  • 1/2 cup fresh or frozen corn, thawed
  • Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil

Directions

  1. For the dashi, place water, shiitakes and kombu in a large pot. Bring to a simmer, cook for 5 minutes. Remove shiitakes; keep warm. Discard kombu.
  2. In a large skillet, heat oil over medium-high heat. Add green onion, ginger and garlic. Cook until fragrant, add to dashi.
  3. Using a mortar and pestle or spice grinder, grind toasted sesame seeds into a fine powder, add to dashi.
  4. Add miso paste to dashi (mushroom and kombu broth). Stir until miso is dissolved. Add soy sauce, almond milk and sesame oil. Reduce heat; let simmer 5-10 minutes.
  5. Cook noodles according to package directions. Divide noodles into two bowls.
  6. Meanwhile, prepare ramen toppings:
  7. For the eggs: Place eggs in a single layer in a small saucepan. Add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove pan from the heat. Let stand for 6 minutes. Immediately place eggs in a bowl of ice water to cool. Remove shells; slice in half.
  8. For the bok choy and asparagus: In a large saucepan, bring 5 cups water to a boil. Add bok choy and asparagus; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice bok choy in half, lengthwise. Set aside.
  9. For tofu: In a large skillet, heat 2 teaspoons oil over medium-high heat. Toss tofu in a bowl with cornstarch. Add tofu to pan, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
  10. For eggplant, cabbage and chard: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add vegetables, cook until tender and browned, 5-7 minutes. Season with salt and pepper to taste. Remove from pan, keep warm.
  11. Ladle dashi over noodles. Arrange eggs, vegetables and tofu over noodles. Add carrots, corn and green onions. Garnish with optional toppings as desired.

Nutrition Facts

1 serving: 915 calories, 47g fat (9g saturated fat), 186mg cholesterol, 2438mg sodium, 94g carbohydrate (23g sugars, 22g fiber), 40g protein.

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