Ingredients
Scale
- 4 cups chicken broth
- 2 cups water
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 8 ounces ramen noodles
- 2 soft-boiled eggs, halved
- 4 ounces cooked pork belly or chicken, sliced
- 2 sheets nori, cut into strips
- 2 green onions, sliced
- 1/4 cup corn kernels
- 1 tablespoon sesame oil
Instructions
- Combine chicken broth and water in a large pot. Bring to a simmer.
- In a small bowl, whisk together miso paste, soy sauce, mirin, ginger, and minced garlic.
- Stir the miso mixture into the simmering broth.
- Cook ramen noodles according to package directions. Drain well.
- Divide cooked noodles among serving bowls.
- Pour the hot broth over the noodles.
- Arrange pork belly or chicken, soft-boiled eggs, nori, green onions, and corn on top of each bowl.
- Drizzle with sesame oil before serving.
Notes
- Adjust miso paste to your taste preference.
- Feel free to add other toppings like bamboo shoots, bean sprouts, or spinach.
- For a vegetarian option, use vegetable broth and tofu instead of meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 2100mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 200mg