UConn Culinary Operations Manager Robert Landolphi is helping you skip the noodle bar and make your own miso ramen soup at home.
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons grated fresh ginger root
4 scallions, chopped
½ teaspoon chili paste
6 cups low sodium chicken or vegetable stock
1 tablespoon fish sauce, optional
1 tablespoon soy sauce
3 tablespoons miso paste (fermented soybean paste)
12 ounces (ramen, soba, udon, or rice stick) noodles, cooked al dente
Preheat a large pot over medium high heat.
Add oil, garlic, ginger, scallions, and chili paste cooking 2-3 minutes.
Add the stock, fish sauce, and soy sauce.
Bring to a boil, whisk in miso, then decrease heat to a simmer.
Place cooked noodles in serving bowl, and ladel hot broth over noodles.
Garnish with any of the following ingredients:
Bean Sprouts /Jalapenos /Mushrooms /Pickled Ginger Limes/ Grated carrot / shredded Cabbage / Nori
Cilantro/Kimchi/Thai Basil / Tofu / Shredded Cooked Chicken / Roasted Pork /Soft Boiled Eggs