Miso Sesame Ramen Recipe with Step by Step Pictures. Delicious and comforting ramen soup made with a creamy and spicy miso sesame broth. Ramen is topped with shiitake mushrooms, chicken, ramen eggs and finished with sesame seeds and chilli oil.
Miso Sesame Ramen Recipe
This is a recipe which I came up with after watching so many videos of making ramen. I love ramen bowl so much. It can be easily customised as per your preference and taste. That is one thing which I love about ramen.
What is Ramen?
Ramen is a popular japanese noodle dish which is now so well known all over the world. It consists of cooked wheat noodles, served in a broth which is flavoured with miso or soy sauce. Topped with any vegetables or protein of choice. Some of the popular toppings for ramen as chashu, corn, ramen eggs, spring onions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.
About Miso Sesame Ramen Recipe
Miso sesame ramen is one of the popular ramen recipe all over japan. It consists of purple sweet potato noodles which adds so much colour to the ramen. The broth is made with simple miso paste, tahini and veg broth which adds the required umami flavour to the broth.
Toppings for ramen are purely to choice. I used sauted purple cabbage which added the pop of colour to the ramen in addition to purple sweet potato noodles. The whole dish is finished with chilli oil.
More Noodles Soup You May like
Ingredients for Ramen
Purple Sweet Potato Noodles
Ramen soup has a delicate thin broth so any thin variety noodles can be used to absorb the sauce. I used Purple Sweet potato noodles in this recipe. You can use any noodles as your preference. For healthier options, any gluten free noodles, buck wheat noodles, millet noodles, mung bean noodles even rice noodles can be used.
Protein
I used chicken as protein in this ramen. For vegetarian option you can use fried tofu. edamame, corn in this recipe.
Miso Paste
Miso paste adds a umami flavour to the broth and makes the broth so creamy and tasty. Dark miso or light miso can be used.
Tahini Paste
Tahini paste is toasted sesame paste which adds a mild nutty flavour to the broth. This Tahini along with toasted sesame oil gives the toasty sesame flavour to the broth.
Shiitake Mushrooms
Shiitake mushrooms which i used are dried. You could use fresh mushrooms or any variety mushrooms as you prefer.
Eggs
Ramen eggs are one the most popular topping in a ramen. This is how you make ramen eggs. Bring a sauce pan filled with water to a full boil. Carefully drop in the eggs. Lower the flame and let the eggs cook on medium heat. Immediately set your timer for 6 mins. Once timer goes off, remove the eggs and immerse them in a bowl filled with cold water. Let it sit in the water for 5 mins. Now peel the eggs and set aside till needed.
How to Make Ramen like a Pro
Prepare Ingredients for Ramen
Soak dried shiitake mushrooms in hot water for 10 mins. Drain the mushroom stock and set aside. Slice the mushrooms thinly and keep aside. Slice onions thinly and set aside. Peel and chop garlic finely and set aside. Slice your bell peppers, cabbage and set aside. Cook the noodles as per package directions. Drain them and rinse under cold water. Set aside separately.
Making Ramen Eggs
If you are going to top your ramen with eggs, then prepare them ahead of time. This is how you make ramen eggs. Bring a sauce pan filled with water to a full boil. Carefully drop in the eggs. Lower the flame and let the eggs cook on medium heat. Immediately set your timer for 6 mins. Once timer goes off, remove the eggs and immerse them in a bowl filled with cold water. Let it sit in the water for 5 mins. Now peel the eggs and set aside till needed.
Flavourful Ramen Broth
Mix Miso paste, Tahini in a bowl with some hot water to a smooth sauce like consistency. Heat sesame oil in a sauce pan, add garlic and onions and saute for 1 minute. Add in mushroom stock, vegetable broth, chilli sauce, soy sauce, vinegar, salt, sugar and pepper powder. Bring everything to a full boil. Lower the flame, add the tahini sauce into the broth. Simmer for 2 mins. Take it off the heat and set aside.
Cooking mushrooms
Heat 1 teaspoon sesame oil in a frying pan. Add in 3 cloves of minced garlic and ½ onion and sauté for 30 seconds. Add in sliced shiitake mushrooms and saute for a quick 2 mins. Season with salt, pepper, soy sauce and mix well. Remove the well seared mushrooms in a bowl and set aside.
Ramen Toppings
In the same pan, heat ½ teaspoon of sesame oil and saute cabbage for 30 seconds on high heat. Remove cabbage to a bowl. Add capsicum in the same pan with another ½ teaspoon of oil and saute for 30 seconds and set aside.
Serving Ramen
Take your favourite Ramen bowl. First place cooked noodles towards one side of the bowl. Make sure you mount it so it can hold the ramen toppings. Now place cooked chicken on one side, next to the place sauted mushrooms, cabbage, capsicum.
Now to the other side of the bowl, pour in your ramen broth. Place ramen eggs, sprinkle with sesame seeds.
Variations to Try
Ramen Noodles
Ramen soup has a delicate thin broth so any thin variety noodles can be used to absorb the sauce. I used Purple Sweet potato noodles in this recipe. You can use any noodles as your preference. Some other noodles which you can use are
- Somen
- Udon noodles
- Soba noodles
- Ramen noodles
For healthier options, any gluten free noodles, buck wheat noodles, millet noodles, mung bean noodles even rice noodles can be used.
Vegetarian Ramen
This Ramen can be completely transformed to vegetarian or vegan ramen easily. Just skip the eggs, chicken for Fried tofu and more mushrooms.
Toppings
Ramen can be topped with wide variety of ingredients. You can totally customise your ramen toppings. Some of the most popular ramen toppings are chashu, Nori, Steamed fish cakes, Spring onions, bamboo shoots, Bean sprouts, Bok Choy, Spinach, Vegetables of your choice, Sweet corn. Wood ear mushrooms and many more.
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Miso Ramen Recipe | Miso Sesame Ramen Recipe
Ingredients
For Ramen Broth
- 1 tablespoon Toasted Sesame Oil
- 4 cloves Garlic chopped
- ½ Onions sliced
- 3 cups Vegetable Stock
- 1 tablespoon Chilli Garlic Paste
- 2 teaspoon Soy Sauce
- 1 teaspoon Vinegar
- 2 tablespoon Miso Paste
- 2 tablespoon Tahini
- 1 teaspoon Sugar
- 1 teaspoon Black Pepper Powder
- Salt to taste
For Topping
- 1 teaspoon Toasted Sesame Oil
- 3 cloves Garlic minced
- ½ Onion sliced
- 6 Dried Shiitake Mushrooms
- 1 teaspoon Soy Sauce
- Salt to taste
- Black Pepper powder
- 1 cup Purple Cabbage Shredded
- ½ Red Bell Pepper Sliced
- 1 cup Chicken Cooked (optional)
Other Ingredients
- 2 Eggs
- 2 teaspoon Sesame Seeds
- Coriander leaves or Green Onions
- 4 bundles Purple Sweet Potato Noodles
- Chilli Oil
Instructions
Prepare Ingredients for Ramen
- Soak dried shiitake mushrooms in hot water for 10 mins. Drain the mushroom stock and set aside. Slice the mushrooms thinly and keep aside. Slice onions thinly and set aside. Peel and chop garlic finely and set aside. Slice your bell peppers, cabbage and set aside. Cook the noodles as per package directions. Drain them and rinse under cold water. Set aside separately.
Ramen Eggs
- If you are going to top your ramen with eggs, then prepare them ahead of time. This is how you make ramen eggs. Bring a sauce pan filled with water to a full boil. Carefully drop in the eggs. Lower the flame and let the eggs cook on medium heat. Immediately set your timer for 6 mins. Once timer goes off, remove the eggs and immerse them in a bowl filled with cold water. Let it sit in the water for 5 mins. Now peel the eggs and set aside till needed.
Ramen Broth
- Mix Miso paste, Tahini in a bowl with some hot water to a smooth sauce like consistency. Heat sesame oil in a sauce pan, add garlic and onions and saute for 1 minute. Add in mushroom stock, vegetable broth, chilli sauce, soy sauce, vinegar, salt, sugar and pepper powder. Bring everything to a full boil. Lower the flame, add the tahini sauce into the broth. Simmer for 2 mins. Take it off the heat and set aside.
Ramen Toppings
- Heat 1 teaspoon sesame oil in a frying pan. Add in 3 cloves of minced garlic and ½ onion and sauté for 30 seconds. Add in sliced shiitake mushrooms and saute for a quick 2 mins. Season with salt, pepper, soy sauce and mix well. Remove the well seared mushrooms in a bowl and set aside.
- In the same pan, heat ½ teaspoon of sesame oil and saute cabbage for 30 seconds on high heat. Remove cabbage to a bowl. Add capsicum in the same pan with another ½ teaspoon of oil and saute for 30 seconds and set aside.
Serving Ramen
- Take your favourite Ramen bowl. First place cooked noodles towards one side of the bowl. Make sure you mount it so it can hold the ramen toppings. Now place cooked chicken on one side, next to the place sauted mushrooms, cabbage, capsicum.
- Now to the other side of the bowl, pour in your ramen broth. Place ramen eggs, sprinkle with sesame seeds, chilli oil, coriander leaves. Serve hot.
Video
Nutrition
Miso Sesame Ramen Recipe Step by Step Pictures
1)Cook the noodles as per package directions. Drain them and rinse under cold water. Set aside separately.
2)I used sweet potato noodles which needs to be cooked for 4 minutes.
3)Drain them and rinse under cold water. Set aside separately.
4)Soak dried shiitake mushrooms in hot water for 10 mins
5)Mix Miso paste, Tahini in a bowl with some hot water to a smooth sauce like consistency.
6)Set this aside till needed.
7)heat sesame oil in a sauce pan.
8)add garlic and onions and saute for 1 minute.
9)Add drained mushroom stock from the shiitake mushrooms.
10)Add vegetable stock or chicken stock.
11)Add chilli garlic sauce.
12)Add in soy sauce.
13)some vinegar
14)Sprinkle in salt, sugar and black pepper powder
15)Bring everything to a boil.
16)Add in tahini sauce into the broth.
17)Simmer for 2 mins. Take it off the heat and set aside.
18)Heat 1 teaspoon sesame oil in a frying pan. Add in 3 cloves of minced garlic and ½ onion and sauté for 30 seconds.
19)Add in sliced shiitake mushrooms and saute for a quick 2 mins.
20) Season with salt, pepper, soy sauce and mix well. Remove the well seared mushrooms in a bowl and set aside.
21)In the same pan, heat ½ teaspoon of sesame oil and saute cabbage for 30 seconds on high heat. Remove cabbage to a bowl.
22)Add capsicum in the same pan with another ½ teaspoon of oil and saute for 30 seconds and set aside.
23)Cook ramen eggs as mentioned.
24)Take your favourite Ramen bowl. First place cooked noodles towards one side of the bowl. Make sure you mount it so it can hold the ramen toppings.
25)Now place cooked chicken on one side.
26)Place mushrooms, peppers and cabbage.
27)Now to the other side of the bowl, pour in your ramen broth.
28)Place ramen eggs.
29)Garnish with coriander leaves
30)Sprinkle sesame seeds
31)take chilli oil
32)Drizzle chilli oil.
33)Serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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