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8 Minute Meals: homemade miso ramen soup

Good Morning CT at Nine

UConn Culinary Operations Manager Robert Landolphi is helping you skip the noodle bar and make your own miso ramen soup at home.

Ingredients:

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

Directions:

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

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