Miso Ramen

味噌ラーメン · Miso Rāmen

Ingredients10

• Ramen noodles4 servings
• Chicken or pork stock1.5 l
• Miso paste4 tbsp
• Soy sauce2 tbsp
• Garlic & ginger1 tbsp
• Soft-boiled eggs4
• Cornto top
• Bean sproutsto top
• Scallionsto top
• Sesame oil1 tsp

Method

1. Boil the eggs for 6½ minutes, cool in ice water, then peel.
2. Sauté the garlic and ginger in sesame oil over low heat.
3. Add the stock and bring to a boil; loosen the miso with a ladle of stock and stir it in.
4. Season with soy sauce and simmer gently for 5 minutes.
5. Cook the noodles separately and drain well.
6. Divide the noodles into bowls, ladle over the hot broth, and top with egg, corn, sprouts and scallions.