This is my “I’m lazy but I want to feed my body with the good stuff in less than 10minutes”. So yes, it’s simple, delicious and ready in a jiffy. I would say the most important part of this recipe would be the miso paste, using one you like and have tried before is always a winner – even though there’s a first time for everything. Now If you’ve decided to serve this without a protein then this should take you no more than 10-15mins to throw together.
Recipe Notes:
– Miso Paste: Use whatever miso paste you’d like. I like using the Shinshu Dashi Miso Paste which I buy from my local Asian store. I also add 2 tbsp miso paste because I prefer a stronger broth.
– Noodles: You could add whatever noodles you like, you are the chef but I do enjoy these noodles: Yu-Meng Noodles. I just grab them from my local Asian store.
– Protein: Depending on my mood I’d add whatever protein I’d like. Seared or baked salmon/fish is delicious. I prefer marinating a chicken breast in2 tbsp soy sauce and pan searing it.
– Quantity: The below recipe serves 1 person but you can easily double or quadruple it. Remember to always do a taste-test before serving.
– Add-ons: I like topping the ramen with sauteed mushrooms, zucchini, carrots, broccoli, tomatoes, or a soft boiled egg etc. If you like soy-marinated eggs then give this recipe a try (absolutely addictive): Soy Marinated Eggs
Check the recipe video below to see what the final product will be looking like!
Ingredients
- 1 tbsp olive oil or any neutral oil
- 1 heaped tsp chopped chilies
- 3 garlic cloves roughly sliced
- 500-600 ml lukewarm water
- 1-2 tbsp miso paste
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp rice vinegar *optional
- 1 tsp sesame oil
- Salt and white pepper to taste
- 80-120 g egg noodles cooked and cold-rinsed
- Handful of spring onion chopped
- 80-120 g egg noodles cooked and cold-rinsed
Instructions
- First add the olive oil, chopped chilies and garlic to a small saucepan. Bring to a medium-high heat and sauté until the garlic starts to turn golden brown.
- Meanwhile, bring a medium saucepan of water to a rolling boil. Add the noodles and cook for 2-3 mins or as per the packet instructions. Rinse under cold water and set aside.
- Once the garlic is light brown in color, add 500-600ml lukewarm water and the miso paste. Gently stir until the miso paste has dissolved. Bring to a light simmer and add the soy sauce, sesame oil, rice vinegar and remove from the heat.
- Add the cold noodles to a medium soup bowl and pour over the broth. Finish off with chopped spring onion and dig right in.