Miso Ramen

What's in it

14 parts read from its 19 ingredient lines, its title and its method.

Broth base

• Chicken “8 cups low-sodium beef bone broth”
• Beef “8 cups low-sodium beef bone broth”

Tare and seasoning

• Miso “¼ cup white miso paste”

Aroma oil

• Sesame oil “1 tablespoon toasted sesame oil”

Noodles

• Instant noodles “9 ounces ramen or soba noodles** (or two packages of seasoned ramen noodles; discard the seasoning pack)”

Toppings

• Boiled or soft egg “4 large eggs”
• Scallion or negi “Chopped green onions”
• Bean sprouts “Bean sprouts”
• Sweet corn “Optional: thawed frozen spinach (corn, or other frozen vegetables)”
• Spinach “Optional: thawed frozen spinach (corn, or other frozen vegetables)”
• Bok choy “Chopped baby bok choy or fresh spinach”
• Cabbage “Shredded cabbage”
• Sesame seeds “Sesame seeds”

How it is served

• Served in soup from the method

Against the usual Miso

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

Less usual for the style: beef (in 2% of Miso recipes) and spinach (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.