Miso And Seaweed Ramen With Egg Recipes

EASY MISO RAMEN WITH SOY MARINATED EGGS

Easy Miso Ramen with Soy Marinated Eggs image

Provided by Trisha Yearwood

Time 6h50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt
4 large eggs
1/2 cup soy sauce
1/3 cup sake
3 tablespoons sugar
1 tablespoon toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, sliced thinly on the bias
1 bunch scallions, finely chopped
1 1/2 teaspoons sriracha
3 tablespoons miso, preferably red, but any color is fine
4 cups chicken broth
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
20 ounces fresh or frozen ramen or Chinese wheat noodles or four 3-ounce packages instant ramen noodles (discard soup seasoning packets)
One .35-ounce package toasted seaweed

Steps:

For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

MISO AND SEAWEED RAMEN WITH EGG

Miso and Seaweed Ramen With Egg image

This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.

Provided by Kay Chun

Categories dinner, weekday, weeknight, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup neutral oil, such as safflower or canola
4 ounces shiitake mushrooms, stemmed and thinly sliced
3/4 cup finely chopped scallions, plus more for garnish
Salt and black pepper
1 tablespoon minced garlic
1/3 cup white miso
2 tablespoons low-sodium soy sauce
1/4 cup dried ready-cut wakame seaweed
1 pound fresh ramen noodles (see Tip)
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
2 teaspoons grated fresh ginger

Steps:

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.

BEEF MISO RAMEN

Beef Miso Ramen image

This flavorful bowl of ramen in miso broth is full of delicious flavors that will definitely make your palate sing! If you've been dreaming of Japan, this is the perfect meal for you.

Provided by TheSaltyCooker

Categories Ramen Noodles

Time 2h35m

Yield 2

Number Of Ingredients 9

Ingredients

1 (8 ounce) beef sirloin steak
½ cup gluten-free soy sauce (tamari)
1 teaspoon coconut oil
4 cups beef broth
2 teaspoons miso paste
1 teaspoon minced garlic
1 teaspoon sesame oil
2 (3 ounce) packages ramen noodles
salt and ground black pepper to taste

Steps:

Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
Remove steak from the marinade and shake off excess. Discard the remaining marinade.
Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
Transfer broth and noodles to 2 bowls. Slice steak and place on top.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 13.6 g, Cholesterol 49 mg, Fat 15 g, Fiber 1.3 g, Protein 34.7 g, SaturatedFat 6 g, Sodium 6119.5 mg, Sugar 1.6 g

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