Cozy Miso Ramen

Hey hey friends. Here’s dinner for you!

If you know me, I’m all about noodles. Carbs on carbs is all I want most of the time. Being a vegetarian, I end up eating a lot of them on a regular basis. It’s just so easy!

I have been on the biggest ramen kick the past few months. Like full on obsession going on. My sister moved to the Inner Richmond in SF this year, so we’ve been introduced to some delicious ramen places. Now I legit dream about it all da time.

With the recent chilly weather, a big bowl of cozy ramen is exactly what I’m craving. And OMG, allll the toppings. You can do so many things with these bowls!

I will say, if there’s anything you take away from this post: these soft boiled eggs are absolutely incredible!!! Marinating them gives you so much extra flavor. Just be sure to do them the night before you want your ramen as they taste so good when they’ve had enough time to absorb all that flavor. Obsessed. Like I’m fully converted to making my eggs like this forever now.

It seems like a long list of ingredients and steps, but believe me it’s so worth the effort and a lot of it can definitely be prepped ahead of time.

So cozy! Let’s dive in!

Miso broth & noodles:

3 cloves garlic, minced
1 tsp fresh ginger, grated
4 cups vegetable stock
2 tbsp soy sauce
2-3 tbsp miso paste (I use red miso)
Sriracha to taste (optional)
8 ounces fresh ramen noodles (you can find at Asian markets, or use dried ramen and cook to package directions)

Soft boiled eggs:

4 eggs
2 tbsp soy sauce
2 tbsp mirin
1/3 cup water
1/4 tsp fresh ginger, grated
1 tsp toasted sesame oil
Sriracha, to taste

Other toppings:

-Firm tofu, cubed
-Asparagus, chopped and steamed
-Bean sprouts
-Bamboo shoots
-Edamame
-Sesame seeds
-Green onions, chopped

Eggs: Combine the liquids in a plastic bag and mix together. Set aside. Prepare an ice bath in a medium bowl. Bring enough water to cover eggs to a boil in a saucepan. Once boiling, add your eggs carefully. Immediately turn down the heat so the water is just simmering. You do not want your eggs jumping around at all. Cook the eggs for exactly 7 minutes. Transfer eggs to the ice bath and chill for 3 minutes. Gently peel your eggs and add them to the marinade. Place in a bowl in the fridge to marinate overnight. When serving, cut in half.

Miso broth: Heat a large saucepan over medium-high heat. Add the sesame oil and the ginger and saute until fragrant (stirring occasionally). Add the garlic, and stir in for about a minute. Add your vegetable stock and stir in the bits at the bottom. Add your Miso paste, soy sauce & Sriracha and whisk to combine. Bring to a boil, and then reduce to a simmer. Simmer for 25-30 minutes to impart the flavor. Set aside. Cook your ramen noodles to package directions.

Assembly: This recipe should be about 4 servings. Once your noodles are cooked, portion them into your bowls (or one bowl and save the rest for leftovers). Ladle in your desired amount of broth (about a cup each is perfect), and then add your toppings. Garnish with green onions and sesame seeds. Enjoy!

Can’t even begin to explain how happy these cozy ramen bowls make me. I’m doing a little dance thinking about what toppings I want to try next!

Being a picky vegetarian (namely a vegetarian who LOATHES mushrooms) I’m constantly dreaming up dishes I see at restaurants sans ‘shrooms. So you will find none of those offensive little things in my ramen– or anything I cook for that matter. But feel free to add ’em if you must! Or meat. Whatevs.

If my bitmoji was involved in this situation, she’d be bathing in this glorious-ness.