Miso and Seaweed Ramen With Egg
Published Feb. 2, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup neutral oil, such as safflower or canola
- 4ounces shiitake mushrooms, stemmed and thinly sliced
- ¾cup finely chopped scallions, plus more for garnish
- Salt and black pepper
- 1tablespoon minced garlic
- ⅓cup white miso
- 2tablespoons low-sodium soy sauce
- ¼cup dried ready-cut wakame seaweed
- 1pound fresh ramen noodles (see Tip)
- 4large eggs
- 2tablespoons toasted sesame oil
- 2tablespoons toasted sesame seeds
- 2teaspoons grated fresh ginger
Nutritional analysis per serving (4 servings)
802 calories; 41 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 12 grams polyunsaturated fat; 86 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 26 grams protein; 3300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
- Step 2
Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
- Step 3
Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
- Step 4
Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
- Step 5
As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
- Step 6
Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.
- This recipe can also be prepared using dried instant ramen noodles; you’ll want 4 (3.5-ounce) packages. Discard the spice packets or reserve for another use, then follow the package cooking instructions for Step 3.
Private Notes
Comments
Umm, it is generally a given that you shouldn't boil miso. In soups it is added at the end, when you take the pot off the heat. Here is an explanation from Bon Appetit, but Google is full of references. “Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that's also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health
As someone who makes miso soup multiple times a week, I recommend using a ladle, dipping into the broth (final step) and using it to whisk or fork whisk the miso paste before adding it back into the rest of the soup—-this way it is off-heat to preserve the probiotics and the miso is distributed without clumps.
I loved the depth of flavor that the caramelized miso added. It is worth the loss of the probiotics because it’s so good. Maybe I’ll add some straight miso at the end next time. This is a wonderful soup.
Soooooo yummy -- excellent flavor. Loved by parents and kiddies alike
I’m a college student, so instant ramen is a staple in my diet - or at least it was until I tasted this. I now only buy instant stuff for the noodles. I make it about once a week - the broth stays good in the fridge, instant noodles take 4 mins to cook, bam quick & delicious dinner for 4 nights during those midterm weeks. I’ve hooked my roommate on it too.
I used dried shiitakes and chives instead of scallions. After rehydrating the shiitakes, I proceeded as the recipe directed. I boiled my fresh noodles in the broth,then drizzled in 4 beaten eggs as for egg-drop soup. Once noodles were hydrated and I brought the ramen to the table, noodles continued to soak up the broth until I had a delicious noodle dish in a thick sauce. No complaints! But not ramen as I've previously had it.