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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 360.5
  • Total Fat: 14.3 g
  • Cholesterol: 20.4 mg
  • Sodium: 929.1 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 22.7 g

View full nutritional breakdown of Japanese Miso Ramen Broth calories by ingredient
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Japanese Miso Ramen Broth

Submitted by: LADYPIXEL

Introduction

I am a huge fan of ramen. I am -not- a huge fan of the seasoning packets that -come- with the ramen, though. After having had real, Japanese ramen, it's hard to stomach those blah packet-flavors, and they're so, so salty. And thus, this is one ramen broth recipe I'd found (and have heavily modified) to make one of the huge bowls of Japanese-style miso-flavored ramen that I love so well.

NOTE: This does -not- include the calories for the noodles themselves! You can use basic packaged ramen noodles, or soba noodles, rice noodles... basically, anything you prefer to use is good. Or you can leave them out entirely. The choice is up to you!
I am a huge fan of ramen. I am -not- a huge fan of the seasoning packets that -come- with the ramen, though. After having had real, Japanese ramen, it's hard to stomach those blah packet-flavors, and they're so, so salty. And thus, this is one ramen broth recipe I'd found (and have heavily modified) to make one of the huge bowls of Japanese-style miso-flavored ramen that I love so well.

NOTE: This does -not- include the calories for the noodles themselves! You can use basic packaged ramen noodles, or soba noodles, rice noodles... basically, anything you prefer to use is good. Or you can leave them out entirely. The choice is up to you!

Number of Servings: 1

Ingredients

    2 teaspoons olive oil
    1 garlic clove, minced fine
    1 small to medium shallot, minced fine
    1 teaspoon fresh ginger, minced fine
    2-4 ounces ground pork
    5 ounces bean sprouts, rinsed
    4 ounces cabbage, chopped
    1/2 cup bok choy, sliced thin and on a diagonal, with leaves
    2-4 ounces carrot, cut into thin strips
    4 cups low sodium chicken broth (I use Pacific Foods brand)
    1 teaspoon sugar
    2 teaspoons light soy sauce
    4 tablespoons miso paste
    1/2 teaspoon sesame oil

    (NOTE: While the ramen noodles are not mentioned in here, as you'll want to find out the calories for your noodles yourself and/or substitute soba noodles or other noodles, this recipe originally called for two 3-oz packages of dry ramen noodles. Other options exist depending on your preference.)

Directions

Directions include when to add your choice of noodles for simplicity's sake.

1)Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.

2)Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.

3)Add the chicken broth, sugar and soy sauce and bring to boil.

4)Turn heat down to low and melt miso in the soup.

5)Add sesame oil and take off of heat.

6)Meanwhile, cook your noodles (if using ramen, do not use the seasoning packets!) as per directions in a separate pot of water.

7)Add noodles to soup and serve.


Serving Size: This is one huge Japanese-style bowl. It also halves well when noodles are added.

Number of Servings: 1

Recipe submitted by SparkPeople user LADYPIXEL.






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