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Name: Miso Ramen
Total time: 50 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 4 servings Ramen noodles; 1.5 l Chicken or pork stock; 4 tbsp Miso paste; 2 tbsp Soy sauce; 1 tbsp Garlic & ginger; 4 Soft-boiled eggs; to top Corn; to top Bean sprouts; to top Scallions; 1 tsp Sesame oil

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Japan50 minServes 4de la bibliothèque

Miso Ramen

味噌ラーメン · Miso Rāmen

Ingrédients10

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

céréaleautreépice et saucelaitier et œuflégume

Préparation

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