Miso Ramen with Cabbage in white bowl with chopsticks and soft boiled egg split in half sitting atop soup
Miso Ramen with Cabbage

This can be a simple dish of noodles and cabbage in a supremely flavorful broth, or you can add hard boiled eggs, tofu, shredded chicken or other vegetables such as sweet potato to beef up the dish. It is worth seeking out dried shiitake mushrooms, usually found in the Asian products section of the grocery store, for this soup. They add a rich flavor to the broth which, when using boxed store-bought broth, aids in amping up the flavor.

Miso Raman with Cabbage

Miso Ramen with Cabbage in white bowl with chopsticks and soft boiled egg split in half sitting atop soup
Prep Time 12 minutes
Cook Time 25 minutes
This can be a simple dish of noodles and cabbage in a supremely flavorful broth, or you can add hard boiled eggs, tofu, shredded chicken or other vegetables such as sweet potato to beef up the dish. It is worth seeking out dried shiitake mushrooms, usually found in the Asian products section of the grocery store, for this soup. They add a rich flavor to the broth which, when using boxed store-bought broth, aids in amping up the flavor.
5 from 1 vote
Course Main Course, Soup
Servings 4

Ingredients
 

  • 2 tablespoons sesame oil, not toasted sesame oil
  • ½ large white onion, sliced thinly
  • 4 garlic cloves, grated using a fine rasp grater
  • 1- inch piece ginger, peeled and grated using a fine rasp grater
  • ½ large savoy cabbage, cored and sliced thinly
  • 1 teaspoon kosher salt, such as Morton's
  • freshly cracked black pepper
  • 1 tablespoon rice wine vinegar
  • 1-2 tablespoon soy sauce
  • 5 cups chicken broth
  • 3 dried shiitake mushrooms
  • ¼ cup white miso paste
  • 1 tablespoon tahini
  • 2 teaspoons maple syrup or use sugar
  • ½ teaspoon crushed coriander seeds
  • 6 ounces dried ramen noodles
  • optional: hard boiled eggs, sweet potato, cooked tofu or shredded chicken
  • canned crispy onions and jarred chili crisp for serving

Instructions
 

  • Warm the sesame oil in a stock pot over medium heat. Add the onion and saute until softened, about 5-8 minutes. Add the grated ginger and garlic and cook for a minute before adding the cabbage. Cook everything together, stirring, for a few minutes. It’s okay if some of the mixture sticks to the bottom of the pot, but don’t let it burn.
  • Add the rice wine vinegar, 1 tbsp of soy sauce, shiitake mushrooms and broth and bring to a simmer. If you are using cubed sweet potatoes, you can also add them now to cook along with the cabbage. Partially cover the pot and adjust the heat so that it is at a steady simmer. Allow it to cook for 15-20 minutes, until the cabbage is very soft. You could let it go even longer if you like your cabbage more well cooked, just keep an eye on the level of the broth and add more water or broth if needed to keep the vegetables fully submerged.
  • When the vegetables are done to your liking, add the miso paste, tahini, maple syrup and crushed coriander seeds and stir well to ensure the miso is fully dissolved in the broth.
  • Add the ramen noodles, submerging them in the broth. Cook them for a few minutes, stirring, until they are just done. Taste for seasoning, and add more salt or soy sauce if needed. If you’d like to add some protein, stir in cubed tofu or shredded chicken at this point just to warm through, or top with a hard boiled egg.
  • To serve, ladle into bowls and top with crispy onions. Pass chili oil at the table if you like.

Notes

When I serve this with tofu. I like to toss my well-dried cubed tofu in a sesame oil/cornstarch mixture with a bit of salt, then bake it in my toaster oven on a parchment lined baking sheet at around 425 F until crispy and browned. You could also just drop the tofu in the hot soup to warm up.
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