Ingredients
Noodles
- 1 10-ounce package ramen noodles (preferably fresh Tokyo ramen)
Broth
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1/2 small yellow onion, cut into strips
- 2 medium cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 thumb-sized piece of ginger, minced (about 1 tablespoon)
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1/4 – 1 teaspoon chili garlic sauce (to taste)
- Pinch kosher salt (optional)
Garnish
- 4 scallions, diagonally sliced
Instructions
- Cook the noodles: Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook the ramen noodles according to package instructions. Once cooked, drain the noodles, set aside, and rinse with cool water if recommended by the package.
- Start the broth base: While noodles cook, heat a large heavy pot over medium heat. Add olive oil and sesame oil. When hot, add the sliced onion and cook, stirring frequently, until the onion is charred in some spots, about 4 minutes.
- Sauté garlic carefully: Reduce heat to medium-low and add minced garlic. Stir constantly for about one minute, taking care not to let the garlic brown to avoid bitterness. If garlic shows signs of browning early, add broth immediately.
- Add broth and simmer: Pour in vegetable broth, minced ginger, and soy sauce. Increase heat to high and bring the mixture to a boil. Then lower heat and simmer uncovered for 10 minutes to deepen flavor.
- Incorporate miso and seasonings: Turn off heat. Take 1/4 cup of hot broth and stir in the white miso paste in a small bowl until smooth. Return this mixture to the main pot and stir in mirin and chili garlic sauce. Taste and add a pinch of kosher salt if desired.
- Serve: Divide the cooked noodles evenly among 3 to 4 bowls. Ladle the hot broth over the noodles and garnish with sliced scallions. Serve immediately while warm.
Notes
- Use fresh ramen noodles for the best texture and flavor, but dried can substitute.
- Adjust chili garlic sauce quantity according to your preferred spice level.
- Do not let the garlic brown during cooking or it will make the broth bitter.
- Miso should never be boiled directly to preserve its delicate flavors and beneficial enzymes.
- This recipe is naturally vegetarian and suitable for a vegan diet if using vegan mirin and soy sauce.
- Low-sodium broth and soy sauce can help control sodium levels.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
