Shrimp Miso Ramen from Soup Stock

Ingredients

• 40 g White miso
• 0.25 tsp Hatcho miso
• 1 tsp Sugar (less than 1 teaspoon)
• 1 tbsp Soy sauce (1 tsp may also be fine)
• 1 tbsp Cooking wine (Sake)
• 1 tbsp Mirin
• 1 tsp Garlic/ginger paste (tube type)
• 300 ml Chicken soup (Chicken broth)
• 3 tbsp Shrimp sauce (for shrimp soup base)
• 150 ml Water (can use up to 200ml)
• Shrimp oil (for finishing)
• Green onions (chopped for garnish)
• 1 Ramen noodles (1 serving)

Steps

1. 1

   Prepare the shrimp soup base by combining 3 tablespoons of shrimp sauce with 150ml to 200ml of water.

2. 2

   In a pot, combine the white miso, Hatcho miso, sugar, soy sauce, cooking wine, mirin, and the garlic/ginger paste.

3. 3

   Add the prepared shrimp soup and 300ml of chicken soup to the miso mixture.

4. 4

   Heat the soup mixture over medium heat, whisking to ensure the miso is fully dissolved and the flavors are well combined.

5. 5

   Cook your ramen noodles according to package instructions in a separate pot, then drain and place in a serving bowl.

6. 6

   Pour the hot broth over the noodles and top with chopped green onions.

7. 7

   Heat the shrimp oil separately until very hot.

8. 8

   Pour the hot shrimp oil directly onto the green onions to release their fragrant aroma before serving.

Notes

The author emphasizes heating the shrimp oil to a high temperature to properly sear the green onions upon serving for maximum fragrance. Adjust soy sauce between 1 tsp and 1 tbsp based on salt preference.

Nutrition per serving

• ramen
• shrimp
• miso
• main
• soup
• Japanese
• seafood