Ramen-style miso broth
A ramen-style bowl: miso broth with ginger and mushrooms, chewy noodles, tofu and pak choi. It is far quicker than it looks, and the miso goes in last for a rounder flavour.
- Time
- 25 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Slice the mushrooms, peel the ginger and cut it into thin matchsticks. Quarter the pak choi lengthways and slice the spring onions. Pat the tofu dry and cut it into 2 cm cubes.
- Bring 900 ml of water to the boil in a large pot. Add the ginger and mushrooms and simmer for 10 minutes to make a broth.
- Add the ramen noodles, tofu and pak choi and simmer for 4 minutes, or the time on the noodle packet, until the noodles are tender and the pak choi stalks are soft.
- Take the pot off the heat. Ladle a little hot broth into a mug, stir in the miso paste until smooth, then pour it back into the pot along with the soy sauce.
- Taste, and add a splash of water if it is too salty. Do not boil the broth again, as that dulls the miso.
- Share the noodles, tofu and vegetables between two deep bowls, ladle over the broth and top with the spring onions.
Tip Ramen noodles often come with a flavour sachet. Leave it out, as the miso and soy sauce already season the broth.
Per portion
| Energy | 628 kcal |
| Protein | 39 g |
| Carbohydrate | 82 g |
| of which sugars | 7 g |
| Fat | 14 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 6.47 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- miso paste50 g
- ramen noodles200 g
- firm tofu280 g
- mushrooms200 g
- pak choi2
- spring onion4
- ginger20 g
- soy sauce2 tbsp
