Miso Ramen Noodle Soup Recipe from Scratch
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Ramen Noodles:
  • 1 cup all purpose flour
  • 1 large egg
  • 1 tablespoon water
  • ½ teaspoon salt
  • Ramen Noodle Broth
  • 4 cups vegetable broth
  • 2 tablespoons white miso
  • 1 tablespoon soy sauce
  • 1 teaspoon dashi (omit for vegetarian version)
  • Ramen Noodle Toppings
  • 4 cremini or shiitake mushrooms
  • Bamboo shoots (canned or fresh)
  • 2 eggs
  • 2 handfuls of spinach
  • 1 handful of bean sprouts
Instructions
  1. Ramen Noodles:
  2. Add the flour and salt to a bowl, mix together.
  3. Create a 'bowl' inside the flour and add egg & water.
  4. Whisk egg and slowly push in flour until all is combined.
  5. Knead for 2 minutes, cover in damp cloth and rest for 30 minutes.
  6. Flatten dough and divide into 2 equal parts. The dough will be to large to work with otherwise. Do this one at a time.
  7. Roll out dough until it is roughly 1mm. Sprinkle with flour and fold in half. Sprinkle with more flour and fold in half again.
  8. With a sharp knife, cut into thin strips. Add flour to strips and gently loosen with your fingers to unfold the noodles.
  9. Boil for 3-4 minutes, drain and rinse with cold water.
  10. Ramen Noodle Broth
  11. Add vegetable stock, soy sauce & dashi to a large soup pot. Bring to a boil. Reduce heat and simmer for 10 minutes.
  12. During the last minute, add white miso and stir to dissolve.
  13. Add spinach and noodles to a bowl, poor in miso broth.
  14. Ramon Noodle Toppings
  15. Divide toppings into 2 equal parts & add to bowl
Recipe by Astro Eater at http://www.astroeater.com/miso-ramen-noodle-soup-recipe/