Best 2 Beef Miso Ramen Soup Recipes
Indulge in the savory and comforting flavors of Beef Miso Ramen Soup, a delectable dish that harmoniously blends the richness of beef broth, the umami depth of miso paste, and the delectable嚼劲 of ramen noodles. This soul-satisfying soup is elevated with an array of fresh and flavorful ingredients, including tender beef slices, crisp vegetables, and a vibrant array of garnishes. Accompanying this delectable main course are two equally tantalizing recipes: a zesty Miso Dressing that adds a bright and tangy touch to salads and grilled meats, and an umami-packed Miso Marinade that infuses chicken, fish, or tofu with a savory and succulent flavor. Prepare to embark on a culinary journey that will delight your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
MISO RAMEN
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
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
MISO RAMEN SOUP
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
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
Tips:
- Use a good quality beef broth. This is the foundation of the soup, so make sure it's flavorful and rich. You can use homemade broth or a store-bought brand that you like.
- Don't overcrowd the pot. When you're cooking the noodles, make sure there's enough room for them to move around and cook evenly. If you overcrowd the pot, the noodles will stick together and become mushy.
- Cook the noodles to al dente. You don't want the noodles to be too soft or too hard. They should be slightly firm to the bite.
- Add the vegetables and meat at the end. This will help to keep them from overcooking and becoming mushy.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon or lime juice for a bit of brightness.
Conclusion:
Beef miso ramen soup is a delicious and satisfying meal that's perfect for a cold winter day. It's also relatively easy to make, especially if you use a store-bought broth. With a little planning and effort, you can easily create a bowl of ramen that's just as good as anything you'd find at a restaurant.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
