Packaged ramen. It served its purpose as a quick and budget-friendly meal as we studied away in our dorm rooms throughout college. Then we learned a few hacks, and transformed the instant noodles into so much more than just soup. Now, it’s time to come full circle and bring ramen back to its roots. Enjoy slurping up these 16 ramen soup recipes that range from classical to uncommon, and almost instant to hours-long endeavors!
MISO RAMEN SOUP
- 2 cup napa cabbage (, shredded or finely chopped)
- ⅓ cup carrots (, peeled and cut into thin strips (julienned))
- 2 tbsp vegetable oil
- 2 garlic cloves (, finely chopped)
- 1 tbsp ginger (, peeled and finely chopped)
- 3 scallions (, finely chopped)
- 2 packages/squares dry ramen noodles ((egg noodles))
- 4 cups chicken stock
- 2 boiled eggs or soy pickled eggs
For the miso tare:
- 1 tsp tobanjan ((Korean chili bean sauce))
- ¼ cup red miso paste
- 2 tbsp sake
- 3 tbsp mirin
- 1 tsp sesame oil
- CLICK ON LINK BELOW FOR INSTRUCTIONS
- Author: Caroline Phelps
