Ramen Soup Recipe – The Ingredient List
The preparation of a ramen soup is versatile, depending on your taste, there are different variants. The selection of ingredients can therefore also be varied individually. Nonetheless, the soup consists of four main components: broth, noodles, side dishes, and topping. For 4 servings of our miso ramen soup you need:
- 1 piece of ginger (approx. 3 cm)
- 1 tbsp sesame oil
- 250 g pork (alternatively: chicken, beef, or tofu)
- 150 g shiitake mushrooms or alternatively button mushrooms (if you don’t want mushrooms, just leave them out)
- 2 l vegetable broth (alternatively: meat broth)
- 4 tbsp soy sauce
- 4 tablespoons miso paste
- 1 teaspoon chili sauce, e.g. B. Sriracha sauce (if you don’t like it spicy, just leave it out)
- Vegetables of your choice (carrots, broccoli, radishes, pak choi, or celery)
- salt and pepper (to taste)
- 4 eggs
- 500g ramen noodles
- 2 spring onions
- 1 toasted sheet of nori/seaweed
- 1 handful coriander (alternatively also: parsley)
The preparation of the soup
The presented miso ramen soup not only contains many healthy ingredients but is also easy to prepare. With the following instructions, you can conjure up your own ramen soup for 4 people in no time at all and bring a piece of Japan home with you.
- Peel the ginger and chop it finely.
- Then heat the sesame oil in a saucepan and fry the ginger together with the meat in it. If you like to eat mushrooms, fry them as well. Wait until everything is lightly brown.
- Now add the vegetable or meat broth, the soy sauce, the miso paste, and the chili sauce (if you like it spicy). Next, cut your veggies of choice into bite-sized pieces and stir them into the soup. If you prefer to eat tofu instead of meat, add that now as well.
- Bring to a boil, then simmer on low for about 5 minutes until vegetables are tender. Then you can take the pot off the stove. Season the soup with a little salt and pepper and, if necessary, a little soy sauce.
- Meanwhile, in a separate saucepan, boil the eggs (fresh from the fridge) in hot water for about 6 minutes. Then remove the eggs, shock them in cold water, peel them, and cut them in half. In the best case, the yolk is still slightly soft.
- Now, in a separate saucepan, cook the ramen noodles in hot water (no salt or oil) for about 4 minutes, according to package directions. Then rinse the noodles with cold water and divide them into four small bowls or special ramen bowls.
- Now pour the finished soup over the noodles. As a topping, place two egg halves, finely chopped spring onions, the nori/seaweed leaf torn into small pieces, and some coriander or alternatively parsley. If you like it spicy, you can top it off with some chili sauce at the end, if you like.