1/1 Photo of Miso Ramen Soup
WI Cheesehead's Note:
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
My Private Note
Units: US | Metric
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 2 -4 ounces ground pork
- 5 ounces bean sprouts, rinsed
- 4 ounces cabbage, chopped
- 2 -4 ounces carrots, cut into thin strips
- 4 cups low sodium chicken broth
- 1 teaspoon sugar
- 2 teaspoons light soy sauce
- 4 tablespoons miso
- 2 (3 ounce) packages ramen noodles (without the flavor packet)
- 1/2 teaspoon sesame oil
- 1Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
- 2Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- 3Add the chicken broth, sugar and soy sauce and bring to boil.
- 4Turn heat down to low and melt miso in the soup.
- 5Add sesame oil and take off of heat.
- 6Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- 7Add noodles to soup and serve.
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Nutritional Facts for Miso Ramen Soup
Serving Size: 1 (319 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 279.8
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 4.3 g
- Cholesterol 8.1 mg
- Sodium 1397.2 mg
- Total Carbohydrate 32.7 g
- Dietary Fiber 2.9 g
- Sugars 4.9 g
- Protein 12.4 g