Misoramensoup Food

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MISO RAMEN SOUP



Miso Ramen Soup image

This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!

Provided by WI Cheesehead

Categories     Pork

Time 20m

Yield 5 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 -4 ounces ground pork
5 ounces bean sprouts, rinsed
4 ounces cabbage, chopped
2 -4 ounces carrots, cut into thin strips
4 cups low sodium chicken broth
1 teaspoon sugar
2 teaspoons light soy sauce
4 tablespoons miso
2 (3 ounce) packages ramen noodles (without the flavor packet)
1/2 teaspoon sesame oil

Steps:

  • Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
  • Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
  • Add the chicken broth, sugar and soy sauce and bring to boil.
  • Turn heat down to low and melt miso in the soup.
  • Add sesame oil and take off of heat.
  • Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
  • Add noodles to soup and serve.

Nutrition Facts : Calories 279.8, Fat 12, SaturatedFat 4.3, Cholesterol 8.2, Sodium 1397.2, Carbohydrate 32.7, Fiber 2.9, Sugar 4.9, Protein 12.4

MISO RAMEN WITH FRIED PORK CUTLET



Miso Ramen with Fried Pork Cutlet image

Provided by Molly Yeh

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 29

4 large eggs
1/2 cup low-sodium soy sauce
3 tablespoons mirin
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 star anise
1 tablespoon vegetable oil
2 pounds pork neck bones (you could also use chicken wings or backs and necks)
1 cup coarsely chopped ginger
1 teaspoon chili garlic sauce
6 scallions, coarsely chopped
1 head garlic, halved crosswise
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
1/3 cup light miso
2 tablespoons mirin
2 tablespoons sake or rice wine
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
12 to 16 ounces fresh ramen (see Cook's Note)
1 cup shredded cabbage
1 cup shredded carrots
2 scallions, chopped
2 teaspoons toasted sesame seeds

Steps:

  • For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
  • In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
  • For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
  • For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
  • Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
  • For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
  • Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
  • For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.

MISO RAMEN JAPANESE SOUP



Miso Ramen Japanese Soup image

You'll never go back to the broth packet after making this easy Japanese-style miso ramen at home with pork, vegetables, broth, and prepared noodles.

Provided by Setsuko Yoshizuka

Categories     Dinner     Lunch     Entree     Soup

Time 30m

Yield 2

Number Of Ingredients 15

1 teaspoon canola oil
1 clove garlic (minced)
1 teaspoon ginger (fresh, minced)
2 ounces ground pork
2 ounces carrot (cut into thin strips)
5 ounces bean sprouts (rinsed)
4 ounces cabbage (chopped)
4 cups water (warm)
2 teaspoons chicken bouillon powder (or substitute with chicken base)
1 teaspoon sugar
2 teaspoons soy sauce
4 tablespoons miso paste
1/2 teaspoon sesame oil
2 (5-ounce) packages fresh chukamen Chinese style ramen noodles or 2 (3-ounce) packages of dried ramen noodles; fresh is preferred over dried but either will work
2 cups water (for boiling noodles)

Steps:

  • Gather the ingredients.
  • Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
  • Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
  • Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
  • Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
  • In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
  • Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.

Nutrition Facts : Calories 297 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 5 g, Protein 16 g, SaturatedFat 4 g, Sodium 2357 mg, Sugar 9 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g

MISO SOUP



Miso soup image

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Provided by Bonnie Chung

Categories     Snack, Soup, Starter

Time 15m

Yield Serves 4 as a starter or snack

Number Of Ingredients 6

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

Steps:

  • Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
  • Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
  • Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.44 milligram of sodium

MISO RAMEN SOUP



Miso Ramen Soup image

Make and share this Miso Ramen Soup recipe from Food.com.

Provided by Jen in Victoria

Categories     Japanese

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 17

1 tablespoon sesame oil
2 garlic cloves, minced
1/2 inch ginger, finely grated (microplane)
1 tablespoon sesame seeds, ground into a paste
1 tablespoon sake
4 cups chicken broth
1 tablespoon soy sauce
1/4 teaspoon white pepper
1/4 cup miso
2 servings ramen noodles, cooked
3/4 lb pork (Chashu )
1 cup bean sprouts
2 hard-boiled eggs
1 cup corn kernel
4 sheets nori (seaweed)
1/4 cup chopped green onion
4 drops japanese chili oil (optional)

Steps:

  • In a medium pot, heat sesame oil over medium heat and cook the minced garlic and ginger until fragrant.
  • Add sesame seeds and mix well.
  • Add sake, chicken stock, sake, soy sauce and pepper.
  • Bring to a boil, then remove from heat.
  • Whisk in the miso.
  • To assesmble the soup, place noodles in individual bowls, then fill up with soup stock. Add the remaining ingredients on top.

Nutrition Facts : Calories 603, Fat 24.8, SaturatedFat 8, Cholesterol 164.7, Sodium 2574.1, Carbohydrate 53.4, Fiber 4.9, Sugar 4, Protein 42.3

SPICY MISO RAMEN



Spicy Miso Ramen image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

  • In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  • Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

MISO RAMEN



Miso Ramen image

Categories     Sauce     Chicken     Winter     Boil

Yield serves 4

Number Of Ingredients 22

Miso Base
2 tablespoons sesame oil
1/2 cup minced onion
2 tablespoons grated ginger
1/4 cup minced garlic
1 cup ground pork (about 8 ounces)
1/2 cup shiro miso (white miso)
1/4 cup ada miso (red miso)
1/4 cup ground sesame seeds
5 tablespoons hoisin sauce
1 tablespoon tobanjan (Chinese chili paste)
3 tablespoons Japanese soy sauce
Miso Ramen
8 cups Ramen Chicken Stock (page 10)
2 tablespoons vegetable oil
8 cups bean sprouts
2/3 cup garlic chives, cut into 1-inch lengths
4 (7-ounce) pieces frozen ramen noodles
1/2 cup drained canned sweet corn
4 teaspoons ground sesame seeds
Pinch of sansho pepper (Japanese pepper seedpods)
2 scallions, both white and green parts, thinly sliced on an angle

Steps:

  • To make the miso base, combine the sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat. Cook, stirring often, for 6 minutes, or until the ingredients are soft and fragrant. Mix in the ground pork and increase the heat to medium. Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.
  • Stir in both misos, the sesame seeds, hoisin sauce, tobanjan, and soy sauce, and bring to a boil. Turn off the heat and set aside. Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.
  • To make the ramen, combine the ramen chicken stock and 1 3/4 cups of the miso base in a pot set over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. Place another large pot over high heat and bring to a boil.
  • Heat the vegetable oil in a large, wide-bottomed pot over high heat. Add the bean sprouts and garlic chives and cook for 1 minute, stirring often. Add the miso broth and bring to a boil. Cook for 1 minute, then turn off the heat.
  • Add the ramen noodles to the boiling water and cook, following package instructions. Drain well and divide among 4 bowls. Top each with one-fourth of the broth and vegetables. Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper, and one-fourth of the sliced scallions. Serve hot.

EASY CHICKEN MISO RAMEN RECIPE BY TASTY



Easy Chicken Miso Ramen Recipe by Tasty image

Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 tablespoon butter
1 cup corn
2 eggs, soft-boiled
2 cups fresh spinach
4 cups chicken stock
2 cloves garlic, smashed
thumb of ginger, 3 in (8 cm) piece, sliced
3 pieces scallions, chopped
2 chicken breasts, shredded
2 tablespoons miso paste
2 servings ramen noodle, cooked
scallion, chopped for garnish
nori, for garnish

Steps:

  • Heat butter in a saucepan, fry corn until warm. Set aside.
  • Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
  • Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
  • Add the chicken, simmer for 20 minutes. Remove, and set aside.
  • Dissolve the miso paste in the chicken broth.
  • Shred the chicken.
  • Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
  • Enjoy!

MISO RAMEN



Miso ramen image

Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 16

5 tbsp miso paste
2 tbsp soy sauce
2.5cm piece ginger , grated
12 shiitake mushrooms
225g smoked tofu , cut into 4 slices
2 tbsp liquid aminos or tamari
250g soba noodles
16 ears baby corn
1 tbsp vegetable oil
8 baby pak choi
200g ready-to-eat beansprouts (if they're not labelled ready-to-eat, cook thoroughly until steaming hot throughout)
2 red chillies , finely sliced on an angle
2 spring onions , finely sliced on an angle
4 tbsp crispy seaweed
2 tbsp black sesame seeds
1 tbsp sesame oil , to finish

Steps:

  • Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
  • Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
  • Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
  • Add the baby corn to the miso broth and cook for a further 4 mins.
  • Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
  • As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
  • Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium

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From eatingwell.com


MISO SOUP RECIPE - TASTE OF ASIAN FOOD
It is the soul food for the Japanese which serve together with rice. Prep Time 15 minutes. Cook Time 15 minutes. Total Time 30 minutes. Ingredients For the dashi: (the amount is more than required for 2 bowls of soup) 1.5 liter water (about 6 cups water) 15 g kombu; 20 g katsuobushi (about 2 loose cups) For the miso soup: 500 ml Dashi stock 2 tbsp (50g) miso …
From tasteasianfood.com


VEGETARIAN MISO MUSHROOM RAMEN WITH BOK CHOY - PACIFIC FOODS
Instructions. In a large Dutch oven, stockpot or saucepan, heat the oil over a medium-high flame. Add the shallots, garlic and mushrooms. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes. Pour in the tamari and scrape up any brown bits that may have formed on the bottom of the pan.
From pacificfoods.com


PORK RAMEN SOUP | SO DELICIOUS
Add the pork and cook it until it starts to brown. Add the ginger, soy sauce, chili, and miso. Give it a stir and cook for 5 minutes. Heat the beef stock in a saucepan over medium heat. Add the noodles and cook them for 5 minutes. Pour the broth in 2 serving bowls, along with the pork, spring onion, and lemon slices.
From sodelicious.recipes


WHERE TO GET RAMEN IN CALGARY - AVENUE ... - AVENUE CALGARY
Inside The District at Beltline, Calgary’s New Food Hall. Alana Willerton March 18, 2022 March 18, 2022. Surfy Surfy Opens in CF Chinook Centre. Shelley Arnusch March 15, 2022 March 18, 2022. Where to Go for Brunch in Banff and Canmore. Chris Landry March 14, 2022 March 17, 2022. 77.7k Followers. 2,026 Followers. Avenue Calgary is a city lifestyle magazine …
From avenuecalgary.com


MISO RAMEN BROTH (20 MINUTE RECIPE!) - PINCH AND SWIRL
Miso is a traditional Japanese seasoning that comes in many varieties (red miso paste and white miso paste are the most common). It's a thick, salty paste made from fermented soybeans with deeply complex flavors: sweet, savory (), and earthy, depending on the ingredients used and how they were fermented.It's the magic ingredient in this wildly flavorful broth.
From pinchandswirl.com


10 BEST RAMEN SOUP WITH RECIPES - YUMMLY
Pork-miso Ramen Soup With Soy-marinated Egg Flipped-Out Food. small onion, leftover meat, chicken broth, fish sauce, water and 16 more. Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms This Wife Cooks. green onions, vegetable broth, ramen noodles, bok choy, olive oil and 9 more. Mushroom Ramen Soup Peas and Crayons. jalapeño, green onion …
From yummly.com


MISO RAMEN SOUP RECIPE - GASTROFORK | VANCOUVER FOOD AND ...
Gastrofork is a Vancouver based food, travel and lifestyle blog featuring events, restaurant and product reviews, entertainment and destinations, recipes and tips. Gastrofork has been named one of the Top 100 Blogs to Follow (2013) and is one of Trip Advisor’s Top Food and Travel Blogs and was named one of the Top 25 Culinary Travel bloggers to Follow in …
From gastrofork.ca


EASY ONE-POT SPICY MISO RAMEN (VEGAN) - THE FOODIE TAKES ...
Instructions. Heat a medium sized pot over medium high heat. Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins. Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste.
From thefoodietakesflight.com


MISO RAMEN SOUP : VEGAN
759k members in the vegan community. Veganism: "A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all …
From reddit.com


MISO RAMEN - FFXI WIKI
Description: A miso base with a grand heaping of vegetables is both zesty and good for the blood. Image: Type: Item Flags: Can Use, NPC tradable
From bg-wiki.com


MISO RAMEN RECIPE - LOVEFOOD.COM
Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through. Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like. The egg goes on last if you cooked it separately, along with the seaweed (if using).
From lovefood.com


EASY JAPANESE MISO RAMEN SOUP RECIPE - SIMPLE. TASTY. GOOD.
Keep the eggs at room temperature until needed later. Pour the water in a large saucepan and then add the miso paste and half of the soy sauce. 4. Give it a good stir and bring it to a gentle boil. Once the miso has dissolved, add the noodles. 5. Let them soak in the miso soup for about 3 minutes until they fall apart.
From junedarville.com


CAN I MAKE MISO SOUP WITH MISO PASTE? – FOOD & DRINK
There is a strong, distinctive flavor that gives all sorts of dishes an excellent depth thanks to its umami profile.Make a quick, easy recipe for 5 Ingredients – Quick & Easy Food by using miso paste to make soups, broths, glazes and dressings or for cooking sesame tuna with this stunning recipe.It is also great to eat Miso accompanied by aubergine, mushrooms, or tofu.
From smallscreennetwork.com


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