Since Spring seemingly forgot about us here in the U.S., I’ve been eating a lot of ramen lately. I mean, a lot. Miso ramen happens to be my favorite… So here I am, sharing my secrets.
If you want to make a particularly delicious, easy ramen, you’ll have to go on the hunt for miso paste. You’ll notice that you’ve got a ton of different options. In the end, you can pretty much lump them into 3 different categories: White, Yellow and Red.
- White miso (shiro) is the most mild umami; it’s sweet.
- Yellow miso (shinsu) has a medium umami and is salty.
- Red miso (aka) is the strongest umami; it’s the saltiest of the three.
White miso happens to be my favorite for ramen soup, but that’s just me. I love the delicate flavor! If I’m making any kind of soup that needs a kick of flavor, I’ll stir in a big tablespoon of white miso paste.
Here’s my favorite easy ramen soup recipe, adapted from Steamy Kitchen:
- 4 eggs
- 1 cup bean sprouts
- 1 cup fresh bean sprouts
- 10 oz dried ramen noodles
- 1/2 cup sliced bamboo shoots canned
- 4 oz. sliced mushrooms
- 1/2 cup corn kernels fresh, frozen or canned
- 1/3 cup spinach leaves fresh or frozen
- 8 cups vegetable broth
- 2 teaspoons instant dashi granules
- 1 tablespoon soy sauce or to taste
- 4 tablespoons white miso paste
- 1 green onion finely chopped