Soup & Stew
🌍 Public
Ramen (Tonkotsu or Miso Ramen)
by @NomNomSavory Japanese noodle soup with broth, egg, chashu, and spring onions — a street food classic.
Source / link: Japanische Küche
Ingredients
Amounts adjust automatically.
| 400 g | Ramen noodles (or gluten-free) |
| 2 l | Chicken or pork broth |
| 400 g | Chicken breast or pork belly (chashu) |
| 3 EL | Miso paste |
| 2 EL | Soy sauce (or tamari) |
| 3 Stück | Garlic cloves |
| 1 Stück (2 cm) | Ginger |
| 4 Stück | Eggs (optional, soft-boiled) |
| 4 Stück | Spring onions |
| 200 g | Bok choy or spinach |
| 1 TL | Sesame oil (optional) |
| 2 Blätter | Nori (optional) |
Preparation
Step by step through the recipe
- 1 Simmer 2 l chicken or pork broth with 3 Stück garlic cloves, 1 Stück ginger (2 cm) and 2 EL soy sauce for about 20 minutes over high heat.
- 2 Dissolve 3 EL miso paste in a ladle of hot broth and stir it in (do not boil).
- 3 Fry or braise 400 g chicken breast or pork belly (chashu) in slices.
- 4 Boil 4 Stück eggs for 6 minutes, peel and halve them.
- 5 Cook 400 g ramen noodles according to the package instructions, then drain.
- 6 Divide the cooked ramen noodles among bowls and pour the hot broth over them.
- 7 Garnish with the meat, the egg halves, 200 g pak choi or spinach, 4 Stück spring onions, 1 TL sesame oil and 2 Blätter nori and serve immediately.
Notes & tips
Hinweis: Enthält Ei (mariniertes Ei) + Soja (Miso, Sojasauce) + Gluten (Ramen-Nudeln) + Sesam.
Nutrition
estimated per serving- Calories
- 356 kcal
- Protein
- 43 g
- Fat
- 11 g
- Carbs
- 22 g
– = ingredient not in nutrition database (estimate incomplete)
