Miso Ramen Soup
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 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
directions
- Heat 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.
- Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- Add the chicken broth, sugar and soy sauce and bring to boil.
- Turn heat down to low and melt miso in the soup.
- Add sesame oil and take off of heat.
- Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- Add noodles to soup and serve.
Reviews
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I grew up eating ramen and make my own from scratch often. I usually keep frozen charshiu pork handy for using it in ramen, yakisoba, and yakimeshi (Japanese style fried rice). What I did was use my own chicken stock from the freezer and instead of ground pork, I used charshiu pork, soft boiled egg, negi (Japanese long onion) and nori for the topping. Besides the topping, I used what the recipe called for ie cabbage, bean sprouts, and all other seasonings. The result was very good. Normally, ramen stock is made with many ingredients, but this simplified ramen using only chicken stock was very satisfying and very simple to make.
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This was very very good. I used low sodium soy sauce, my own low sodium chicken stock, and the lowest sodium Miso paste I could find. I did use ground pork, but I had already prepared some Vietnamese Pork meat (1 1/4lb. pork, stalk lemon grass, fresh grated ginger, garlic, lime zest, and fish sauce) sitting in the fridge. Just made meat balls out of that, and then the soup as normal (just added one more garlic clove to the cooking meat balls, never enough garlic! :)). This turned out very well with the spiced meat balls. Added a bit of fresh chopped cilantro on top.
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Excellent recipe. I soaked a couple of dried shitakes and used the mushroom water for more umami flavor, 1 can of Swanson's low sodium chicken broth and 1 pkg of Trader Joe's instant miso and it was delicious!. Also used thinly sliced nappa instead of regular cabbage and put in an egg to poach for 3 minutes.
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Tweaks
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I grew up eating ramen and make my own from scratch often. I usually keep frozen charshiu pork handy for using it in ramen, yakisoba, and yakimeshi (Japanese style fried rice). What I did was use my own chicken stock from the freezer and instead of ground pork, I used charshiu pork, soft boiled egg, negi (Japanese long onion) and nori for the topping. Besides the topping, I used what the recipe called for ie cabbage, bean sprouts, and all other seasonings. The result was very good. Normally, ramen stock is made with many ingredients, but this simplified ramen using only chicken stock was very satisfying and very simple to make.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?