Easy Miso Ramen (5 Minutes!)

What's in it

13 parts read from its 20 ingredient lines and its title.

Broth base

• Vegetable or mushroom “2 tsp mushroom stock powder”

Tare and seasoning

• Miso “1 ½ tbsp miso paste”
• Chili bean paste (doubanjiang) “½ tsp doubanjiang (optional)”

Aroma oil

• Chili oil (rayu) “1 tsp chili oil”
• Sesame oil “1 tsp sesame oil”

Noodles

• Ramen noodles, kind not stated “1 tbsp vegan mentsuyu (Japanese noodle soup base)*”

Toppings

• Menma (bamboo shoots) “bamboo shoots”
• Scallion or negi “scallions”
• Sweet corn “corn”
• Butter “vegan butter”
• Sesame seeds “sesame seeds”
• Kimchi “kimchi”
• Tofu “4 pieces tofu karaage (or protein of choice)”

Against the usual Miso

It has 4 of the 5 parts of the usual Miso ramen: miso, sweet corn, butter and scallion or negi. Not on it: bean sprouts.

Less usual for the style: chili bean paste (doubanjiang) (in 15% of Miso recipes), menma (bamboo shoots) (in 5% of Miso recipes), kimchi (in 7% of Miso recipes) and tofu (in 13% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.