| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 14g | 4g | 32g |
| sugars | fibre | protein | salt |
| 6g | 4g | 12g | 2.56g |
Why I Love Japanese Miso Ramen Soup with Seasonal Vegetables
One of the things I love about the culinary world is the endless opportunity for exploration and creativity. No matter where you are from or what your background, there’s always room for experimentation and expansion of your culinary horizons. A particular standout and current favorite of mine is the Japanese dish, Miso Ramen Soup with Seasonal Vegetables.
A Journey from Seafood to Soup
Coming from a background deeply embedded in New England seafood, you might wonder how I fell in love with this Japanese delight. While fresh lobster rolls and clam chowder have always been my safe haven, my gastronomic journey didn’t stop at the Atlantic coast.
Inspired by the global culinary scene, chef Nobu Matsuhisa opened my eyes to the depth and complexity of Japanese cuisine. One particular dish struck a chord with me – the Miso Ramen Soup with Seasonal Vegetables. The balance of flavors, use of umami-rich miso paste, contrasting textures, and the vibrancy of seasonal produce became an appealing alternative to the more hearty, cream-based chowders of my homeland.
Why this recipe is a Keeper
The beauty of Miso Ramen Soup with Seasonal Vegetables lies in its flexibility. It allows you to incorporate a range of different vegetables based on what’s in season or whatever you happen to have on hand. It’s sheer adaptability makes it a year-round favorite in my household. Additionally, this soup, laden with noodles and vegetables, makes for a wholesome meal on its own, satisfying yet not too heavy.
One unexpected bonus for my growing daughters – Erin and Samantha – is the high element of customization it allows. They join me in the kitchen and add their favorite veggies or an extra dash of soy sauce, making it a fun family cooking experience.
Although it stands out as a primary meal, this soup could also be paired well with dishes such as Gyoza for a traditional Japanese feast.
All in all, my love for this Miso Ramen Soup with Seasonal Vegetables is about more than just its delightful taste. It’s about bridging culinary demos, embracing new cultures, and most importantly, creating warm, delicious memories with my family. Whichever recipe you’re trying next, remember – the real magic unfolds when you allow yourself the freedom to explore and make it your own.
What You’ll Need
- 12 cups of water
- 6 tablespoons of miso paste
- 2 tablespoons of soy sauce
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, finely chopped
- 1 inch piece of fresh ginger, peeled and finely chopped
- 6 green onions, sliced
- 18 ounces of fresh ramen noodles
- 2 cups of seasonal vegetables (i.e., bell peppers, mushrooms, zucchini, etc.)
- 1 cup of bean sprouts
- 6 hard-boiled eggs, peeled and halved
- 6 slices of roasted seaweed (nori)
Method
Step One
Begin by boiling 12 cups of water in a large pot.
Step Two
While your water heats, take a separate pot, add 2 tablespoons of vegetable oil, finely chopped garlic, and peeled and finely chopped ginger to it, and heat it over medium setting. Saute until the ingredients become fragrant.
Step Three
Now, add the 6 tablespoons of miso paste to the pot with the sautéed garlic and ginger. Stir well, allowing the paste to fry in the oil and become even more aromatic.
Step Four
Next, add the 2 tablespoons each of soy sauce, sake, and mirin into the same pot. Let all these ingredients come to a gentle boil.
Step Five
Once your other pot of water is boiling, slowly add the miso mixture. Then, stir until the miso paste is completely dissolved into the water.
Step Six
Next, place the fresh ramen noodles and seasonal vegetables (i.e., bell peppers, mushrooms, zucchini, etc.) into the miso soup. Let them cook until the noodles are soft and the vegetables are tender.
Step Seven
Add the sliced green onions and 1 cup of bean sprouts in the last phase of the cooking, letting them cook just for a couple of minutes to retain their crunch.
Step Eight
Dish the soup into six bowls evenly. Top each bowl with a hard-boiled egg, cut into half, and a slice of roasted nori seaweed.
Step Nine
Your Miso Ramen Soup with Seasonal Vegetables is ready! Serve hot for the best taste.
