Time for some homemade miso ramen noodle soup. If you are still eating packaged ramen noodles, it’s time to move on. College days are over, lol, at least for me. Yes, they are good and cheap, but are very high in sodium. Each ramen package is around 1520 mg. Your daily intake of sodium should be 1500 mg or less. Depending on what you already have, you can make homemade ramen noodles from scratch for under $10. And this miso ramen noodle soup recipe taste like an actual meal!
Did you know ramen noodles are a hit in space? Here is astronaut Soichi Noguchi enjoying a cup of ramen noodles board the ISS (International Space Station).
And now for the Miso Ramen Noodle Soup recipe.
Step 1: Start by adding your flour. In the center, push the flour to the sides creating a bowl for the egg. Crack the egg and add the water (to the ‘bowl’). Whisk the egg and slowly start to incorporate the flour into the egg mixture. You will end up with a chunky dough mixture.
Step 2: Kneed the dough for 2 minutes. If the dough is not sticking together, add a little more water. If it is overly sticky, add some more flour. If you hold the dough in your hand, it should stick for 1 second and fall off. Form the dough into a ball.
Step 3: Wrap the dough in a damp towel and let it rest for at least 30 minutes. You can rest it for up to 2 hours. If you will be finishing later, wrap the dough in saran wrap and place in the refrigerator.
Step 4: Roll out the dough. Sprinkle your work surface & dough with flour. Start by cutting your dough in half. It will be too big too work with if you do not. Now, get to rolling. You want the thickness to be about 1mm. You can use a pasta roller if you have one, if not a roller will work fine.
Step 5: Time to fold the dough. You will do this 2 times. Before each fold, sprinkle flour onto the dough. Don’t worry about sprinkling too much, the flour will dissolve in the boiling water. The purpose of this is to prevent the dough from sticking on each fold. When we cut the dough, we want to ‘unfold’ each piece.
Step 6: Cut the dough. Using a sharp knife cut the dough into strips. You can cut this as thick or as thin as you want. Generously sprinkle flour over the dough strips to prevent sticking.
Step 7: Unfold the noodles. Using your fingers, gently toss the noodles to unfold. Repeat steps 4-7 for second half of dough. Now we are getting close to enjoying some miso ramen noodle soup!
Step 7: Boil the noodles. Add the noodles to a bowling pot of water. If you dump them all in at once, they will stick together. Gently drop a few noodles at a time into the boiling pot. Cook for 3-4 minutes. Remove, strain and rinse with cold water.
Miso ramen soup noodles… DONE!
Now its time to make the broth for miso ramen noodle soup. I am using homemade vegetable stock for my base, but you can use store bought vegetable stock or pork stock. Chicken stock is a bit too strong for this.
Add the stock, soy sauce, salt & dashi to a large soup pot. If you are making this vegetarian style, omit the dashi as it is fish based. Bring to a boil and reduce heat to low. Simmer for 10 minutes.
While the stock is simmering add 2 eggs to a sauce pot. Cover the eggs with cold water just so the water covers the top of the eggs. Place over high heat and bring the water to a rapid boil. Once the water is boiling, remove from heat and cover. Get you timer out and let this sit for 3 minutes. After 3 minutes, remove the eggs and place them in a bowl with cold water to stop the cooking. This will give you the perfect cooked egg with the yolk still runny.
During the last minute on your broth, add the white miso and stir untill dissolved.
Add noodles and spinach to each bowl and fill with the broth. Top with mushrooms, green onions, bamboo shoots, egg & bean sprouts. I also added a spoonful of atomic chili garlic sauce. You can add just about any toppings you like to this miso ramen noodle soup. Serve immediately and enjoy some miso ramen noodle soup!
And there you have it. Homemade Miso Ramen Noodle Soup. This is delicious and I hope you enjoy it!
- 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
- Ramen Noodles:
- Add the flour and salt to a bowl, mix together.
- Create a 'bowl' inside the flour and add egg & water.
- Whisk egg and slowly push in flour until all is combined.
- Knead for 2 minutes, cover in damp cloth and rest for 30 minutes.
- Flatten dough and divide into 2 equal parts. The dough will be to large to work with otherwise. Do this one at a time.
- Roll out dough until it is roughly 1mm. Sprinkle with flour and fold in half. Sprinkle with more flour and fold in half again.
- With a sharp knife, cut into thin strips. Add flour to strips and gently loosen with your fingers to unfold the noodles.
- Boil for 3-4 minutes, drain and rinse with cold water.
- Ramen Noodle Broth
- Add vegetable stock, soy sauce & dashi to a large soup pot. Bring to a boil. Reduce heat and simmer for 10 minutes.
- During the last minute, add white miso and stir to dissolve.
- Add spinach and noodles to a bowl, poor in miso broth.
- Ramon Noodle Toppings
- Divide toppings into 2 equal parts & add to bowl