Miso Ramen Soup
Usually, when I make instant soup, I only use the noodles from the package. I choose the rest of the ingredients based on what I have in the fridge. For this miso ramen soup, I use the miso paste from Korean food, which has the exact flavor I remember from Japan. Maggi Fidelicious noodles hold their texture best and don't get too soft. If I have homemade chicken broth, that's even better; if not, I rely on the seasoning packet that comes with the noodles. This is the kind of soup I eat as soon as it's ready; it doesn't taste good if left sitting.
Quick Info
Total Time: about 10-12 minutes
Preparation Time: 3-5 minutes
Cooking Time: 7 minutes
Servings: 1 generous bowl
Difficulty: easy
Recipe Type: quick soup for lunch or dinner
Ingredients
1 pack of Maggi Fidelicious noodles
1 tablespoon miso paste (or less if you're not used to the taste)
250 ml chicken broth (or water)
50 g mushrooms (white or brown)
2-3 leaves of Chinese cabbage
1 green onion
1 hard-boiled egg
Instructions
1. Prepare the hard-boiled egg. If you don't have one already, boil it separately until hard and let it cool.
2. Put the chicken broth in a small pot and bring it to a boil. If you don't have broth, add water and mix in the seasoning packet from the noodle package when it boils.
3. Slice the mushrooms in half or into pieces, according to your preference. Tear or cut the Chinese cabbage into thin strips.
4. Add the mushrooms and cabbage to the broth. Let them boil for 2 minutes over medium heat.
5. Lower the heat. Take a small bowl and place the miso paste in it. Add a little hot broth over the paste (about 2 tablespoons). Mix well until dissolved, then pour the mixture back into the pot. Miso shouldn't be boiled for long, which is why it's added at the end.
6. Add the dry noodles to the broth. Let everything cook for one more minute, no longer, to keep the noodles firm.
7. Transfer the soup to a bowl.
8. Slice the hard-boiled egg and the green onion into thin pieces. Sprinkle them on top of the soup.
9. Serve immediately while it's hot.
Why I Make This Recipe Often
This soup is quick and has a rich flavor with minimal effort. I make it when I want something warm and filling but don't have the time or energy to cook extensively. The ingredients are easy to find, and I never skip the noodles; they are the base of ramen.
Tips and Variations
Tips
- If you're not used to miso, start with a smaller amount and adjust to taste.
- Add the green onion at the end to keep it crunchy and fresh.
- Don't leave the noodles in the soup for too long, or they will become too soft.
Substitutions
- You can use water with the seasoning packet instead of chicken broth if you don't have homemade broth.
- Chinese cabbage can be replaced with spinach or romaine lettuce leaves.
- If you don't have fresh mushrooms, you can use canned mushrooms, well-drained.
Variations
- For a more intense flavor, you can add a little sesame oil or a few drops of soy sauce.
- It also works with diced tofu if you want it to be vegetarian (but then use water or vegetable broth).
- You can add other vegetables: julienned carrots, bamboo shoots, or canned corn.
Serving Ideas
- Serve the soup hot, immediately after it's ready, in wide bowls.
- You can place a small bowl of chili on the side for those who want to add more heat.
- For presentation, sprinkle sesame seeds on top.
Frequently Asked Questions
1. Can I use other types of noodles?
Yes, but for a firm texture, Maggi Fidelicious noodles remain elastic after boiling. Other noodles may yield different results, as some soften quickly.
2. Can it be made without miso?
Yes, but it won't have the specific flavor of miso ramen soup. You can add a little soy sauce or chili paste, but it won't be the same.
3. What do I do if the soup is too salty?
Use less miso paste or dilute it with a little hot water to taste.
4. Is it necessary to use a boiled egg?
No, but the egg adds texture and extra heartiness. If you don't want the egg, you can easily skip it.
5. What do I do if I don't have Chinese cabbage?
You can use other leafy greens, such as spinach or lettuce, as long as they are finely chopped.
Nutritional Values
Approximately, one serving (with the ingredients listed above) has around 350-400 kcal.
Protein: 15-18 g (egg, miso, chicken broth)
Carbohydrates: 45-50 g (noodles)
Fats: 10-12 g (egg, possibly chicken broth)
Values may vary depending on the ingredients used and the amount of miso.
Storage and Reheating
This soup doesn't store well, especially with the already cooked noodles. If you want to prepare it in advance, keep the broth with vegetables and miso in the fridge without the noodles. When you're ready to eat, heat the broth and cook the noodles directly then. The boiled egg can last separately in the fridge for a few days, in its shell. I do not recommend reheating the assembled soup, as the noodles will become too soft.
Usually, when I make instant soup, I only use the noodles from the package. I choose the rest of the ingredients based on what I have in the fridge. For this miso ramen soup, I use the miso paste from Korean food, which has the exact flavor I remember from Japan. Maggi Fidelicious noodles hold their texture best and don't get too soft. If I have homemade chicken broth, that's even better; if not, I rely on the seasoning packet that comes with the noodles. This is the kind of soup I eat as soon as it's ready; it doesn't taste good if left sitting.
Quick Info
Total Time: about 10-12 minutes
Preparation Time: 3-5 minutes
Cooking Time: 7 minutes
Servings: 1 generous bowl
Difficulty: easy
Recipe Type: quick soup for lunch or dinner
Ingredients
1 pack of Maggi Fidelicious noodles
1 tablespoon miso paste (or less if you're not used to the taste)
250 ml chicken broth (or water)
50 g mushrooms (white or brown)
2-3 leaves of Chinese cabbage
1 green onion
1 hard-boiled egg
Instructions
1. Prepare the hard-boiled egg. If you don't have one already, boil it separately until hard and let it cool.
2. Put the chicken broth in a small pot and bring it to a boil. If you don't have broth, add water and mix in the seasoning packet from the noodle package when it boils.
3. Slice the mushrooms in half or into pieces, according to your preference. Tear or cut the Chinese cabbage into thin strips.
4. Add the mushrooms and cabbage to the broth. Let them boil for 2 minutes over medium heat.
5. Lower the heat. Take a small bowl and place the miso paste in it. Add a little hot broth over the paste (about 2 tablespoons). Mix well until dissolved, then pour the mixture back into the pot. Miso shouldn't be boiled for long, which is why it's added at the end.
6. Add the dry noodles to the broth. Let everything cook for one more minute, no longer, to keep the noodles firm.
7. Transfer the soup to a bowl.
8. Slice the hard-boiled egg and the green onion into thin pieces. Sprinkle them on top of the soup.
9. Serve immediately while it's hot.
Why I Make This Recipe Often
This soup is quick and has a rich flavor with minimal effort. I make it when I want something warm and filling but don't have the time or energy to cook extensively. The ingredients are easy to find, and I never skip the noodles; they are the base of ramen.
Tips and Variations
Tips
- If you're not used to miso, start with a smaller amount and adjust to taste.
- Add the green onion at the end to keep it crunchy and fresh.
- Don't leave the noodles in the soup for too long, or they will become too soft.
Substitutions
- You can use water with the seasoning packet instead of chicken broth if you don't have homemade broth.
- Chinese cabbage can be replaced with spinach or romaine lettuce leaves.
- If you don't have fresh mushrooms, you can use canned mushrooms, well-drained.
Variations
- For a more intense flavor, you can add a little sesame oil or a few drops of soy sauce.
- It also works with diced tofu if you want it to be vegetarian (but then use water or vegetable broth).
- You can add other vegetables: julienned carrots, bamboo shoots, or canned corn.
Serving Ideas
- Serve the soup hot, immediately after it's ready, in wide bowls.
- You can place a small bowl of chili on the side for those who want to add more heat.
- For presentation, sprinkle sesame seeds on top.
Frequently Asked Questions
1. Can I use other types of noodles?
Yes, but for a firm texture, Maggi Fidelicious noodles remain elastic after boiling. Other noodles may yield different results, as some soften quickly.
2. Can it be made without miso?
Yes, but it won't have the specific flavor of miso ramen soup. You can add a little soy sauce or chili paste, but it won't be the same.
3. What do I do if the soup is too salty?
Use less miso paste or dilute it with a little hot water to taste.
4. Is it necessary to use a boiled egg?
No, but the egg adds texture and extra heartiness. If you don't want the egg, you can easily skip it.
5. What do I do if I don't have Chinese cabbage?
You can use other leafy greens, such as spinach or lettuce, as long as they are finely chopped.
Nutritional Values
Approximately, one serving (with the ingredients listed above) has around 350-400 kcal.
Protein: 15-18 g (egg, miso, chicken broth)
Carbohydrates: 45-50 g (noodles)
Fats: 10-12 g (egg, possibly chicken broth)
Values may vary depending on the ingredients used and the amount of miso.
Storage and Reheating
This soup doesn't store well, especially with the already cooked noodles. If you want to prepare it in advance, keep the broth with vegetables and miso in the fridge without the noodles. When you're ready to eat, heat the broth and cook the noodles directly then. The boiled egg can last separately in the fridge for a few days, in its shell. I do not recommend reheating the assembled soup, as the noodles will become too soft.