Miso Ramen - ミソ ラーメン

What's in it

12 parts read from its 14 ingredient lines and its title.

Broth base

• Chicken “4 cups low sodium chicken stock”
• Instant noodle seasoning packet “2 packages dry or fresh ramen noodles, or egg noodles”

Tare and seasoning

• Soy sauce (shoyu) “1/2 teaspoon soy sauce”
• Miso “1/4 cup white miso paste or awase miso paste (which is a mix of white and red miso paste)”
• Mirin “2 tablespoons mirin”
• Tare made in the recipe a heading in the list

Aroma oil

• Sesame oil “1/2 teaspoon sesame oil”

Noodles

• Fresh ramen noodles “2 packages dry or fresh ramen noodles, or egg noodles”
• Instant noodles “2 packages dry or fresh ramen noodles, or egg noodles”

Toppings

• Marinated egg (ajitama) “2 ramen eggs (optional)”
• Scallion or negi “3 scallions, finely chopped”
• Cabbage “1 cup Napa cabbage, shredded or finely chopped”

Against the usual Miso

It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.

Less usual for the style: instant noodle seasoning packet (in 21% of Miso recipes), mirin (in 23% of Miso recipes), tare made in the recipe (in 7% of Miso recipes) and marinated egg (ajitama) (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.