Miso Ramen

Looking back at these days of quarantine, I hope that, as a society, we remember the time spent with our loved ones (if sheltered with family), that we became more resourceful, efficient and innovative, that we learned what we actually NEED vs what we want and that we learn to love what we have.

If you follow any type of social media, you’ll surely notice the increase of the newfound love of cooking, baking, creating. Whether out of necessity, or a true fondness to feed the hidden desires of that fledgling chef-wanna-be, we are cooking with what we find lurking in the cupboard, fridge and pantry. Whatever you are cooking, may it fill you with a little warmth, like a hug from an old friend, glad to be in your presence, once again. If any of you need someone to talk to, please feel free to contact me- after all, we are all in this thing together ❤.

Miso Ramen

Miso Ramen

  • 2 servings ramen noodles (found in the produce aisle at your local market)
  • blanched bean
  • Ramen Eggs (jammy eggs)
  • Corn kernels, drained
  • nori (seaweed), cut into thin strips
  • green onion, chopped


Mince garlic and ginger, set aside. Heat sesame oil in medium pot; add garlic, ginger and shallot, cooking over medium-low heat until fragrant. If using pork, add to garlic mixture and increase the heat to medium, cooking until meat is no longer pink, stirring constantly. Add spicy bean paste, sugar, sake, broth and sesame seeds, lowering the heat to medium-low. Cook Ramen as directed.

For jammy eggs, bring a small pot of water to a boil; gently lower 2 eggs into the water using a spider or slotted spoon. Immediately start the timer for 6 1/2 minutes once eggs are in. Prepare a bowl with ice water. Once timer goes off, remove eggs (again with a spider or slotted spoon) to the ice bath. Carefully peel and set aside.

Prepare all of your toppings before you start the cooking process, as this meal comes together in less than 10 minutes! Just place everything on the table or counter and create a Ramen bar!

Remove broth from heat and adjust seasonings, to taste. Stir in miso paste.. Carefully distribute noodles to bowls, adding toppings of choice. Slice jammy egg in half, lengthwise and add to bowls. Label broth over top, grab your napkin and chopsticks and slurp away! Itadakimasu!

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