Spicy Sesame Miso Ramen Using An Instant Ramen Pack- Recipe
How to make a 50 cent ramen pack into a quickie restaurant level ramen. This is literally made with a Maruchan ramen pack!
I’ve literally been making this for years since college so this is my go to ramen process!
The key for me is to first get a super concentrated thick broth which will make your noodles rich in flavor and will also stain the noodles a gorgeous deep, rich and flavorful color! Mmmm
PS- I also topped these off with some handmade kimchi dumplings, see previous post on my blog for kimchi dumpling recipe (see recipe -here-)!
*I’ve only recently been using a little tomato paste for color, a little acidic tang, and it amplifies that umami taste in the ramen but feel free to omit.
INGREDIENTS
1 Maruchan chicken or shrimp ramen packet
1 tbs minced garlic (fresh)
2 tsp of light olive EVOO (light olive oil has a more neutral flavor)
1 cup of water + 1 cup of water
2 tbs white or red miso paste (I typically use a dark white miso paste)
1 tbs sesame oil
1 tsp dark soy sauce
1 tsp tomato paste (feel free to omit this for a less orange/red broth)
1 egg
2 bundles of Chinese broccoli or bok choy
1 tbs chili oil or hot sesame oil
1 bunch of scallions- chopped thinly
Sprinkle of toasted black or white sesame seeds
KIMCHI DUMPLINGS
*Optional, see my kimchi dumpling recipe -here-, but any store bought dumplings will work just fine.
PREPARATION
The key for me is to first get a super concentrated thick broth (fry up 1/2 tbs minced garlic with some oil until lightly browned and fragrant, then add 1 cup of water, 2 tbs miso paste, 1 tsp dark soy sauce, 1 tsp tomato paste). The thick broth will make your noodles rich in flavor and will also stain the noodles a gorgeous brown color packed with lots of flavor!
Then add your ramen and cook for a few minutes til al dente, then add another cup of water til boiled, add about a third of that chicken or shrimp seasoning pack from the ramen package and stir to mix in. When boiling again, add vegetables for a minute until bright green and crack in a raw egg (wait about 30 seconds then take a pair of chopsticks and mix around). Add sesame oil.
Garnish with about 1 tbs fresh chili oil or hot sesame oil, fresh scallions, and black sesame seeds.