When I think back to how I experienced ramen noodles as a kid compared to the way my children eat them, I get a good laugh. In days gone by, ramen was something cheap and easy that a babysitter might feed us when my parents were away (plastic pouch of brick noodles + water + “seasoning packet” = dinner in 1988). I love that ramen has been elevated to such a wonderful place in the last few years and that my kids are experiencing something far more authentic, flavorful and healthy than I ever did. I also love that, despite the complex flavor profile, my recipe for Ramen Noodles in Easy Miso Broth is still incredibly simple and quick to prepare.
A true Japanese Dashi broth can take some time to make. To cut down on prep time, I use a number of prepared items in my broth. Most are easy to find in a regular grocery store with a well-stocked Asian foods section but, depending on where you live, a few items may require online ordering. I start with store-bought chicken broth and then add a witches brew of various flavor enhancing ingredients to create a truly slurp-worthy broth. Luckily, the hardest part about all of this is shopping for the ingredients. Once you have them all on hand, this soup can be ready in just a few minutes time.
Once the broth is made and the noodles are cooked, you can top them as you please. My kids love the combination of steamed edamame, shredded fresh carrots, sliced avocado, roasted seaweed snacks and toasted sesame seeds on top of their noodles. Jon and I will add sliced shiitake mushrooms, leftover from making the broth, along with wilted baby spinach and Sriracha. If we have leftover chicken or bbq pork in the house we’ll sliced that up and throw it on top. A soft boiled egg is a nice addition too. Everyone customizes their bowl as they please and then the slurping commences. So much slurping!
My kids insist on approaching their bowls with chopsticks as well as a spoon and they make quick work of devouring the noodles and veggies before slurping every last bit of broth. As I said, they love this soup. The only downside, I suppose, is that we’ve seriously raised the bar on their future college dorm food expectations.
Ramen Noodles in Easy Miso Broth
1 teaspoon olive oil
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons Hikari Minute Miso
4 cups unsalted chicken broth
2 cups water
4 dried shitake mushrooms
1 tablespoon low sodium soy sauce
1/2 teaspoon toasted sesame oil
2 packages/bricks dried ramen noodles (do not use seasoning packet if included)
shredded carrots, steamed edamame, steamed or sautéed baby spinach, sliced avocado, sliced cooked chicken or bbq pork, roasted seaweed snacks, toasted sesame seeds, Sriracha
- Place olive oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring occasionally for 1 minute. Add Minute Miso and continue cooking for 1 minute more. Add chicken broth, water, soy sauce and dried shiitake mushrooms. Bring to a boil, reduce heat and simmer for five minutes longer.
- Add ramen noodles, stirring to break them into individual strands, and cook for 3 minutes, until noodles are soft. Add toasted sesame oil. Taste broth and adjust seasoning as needed (add additional soy sauce if needed).
- Remove shitake mushrooms from pot. Slice into bite-size pieces and discard tough stems.
- Ladle noodles and broth into individual bowls and top with sliced mushrooms and other toppings as desired.