Fall is in the air so that means it’s time for those soul warming meals like soups and stews. For us that also includes ramen. This quick sesame miso broth is simple. Better yet, it’s all made in a single pot using healthy, pantry staple ingredients.
This ramen is creamy, spicy, flavored with miso, chicken and we add fresh herbs to kick it up a notch.
The prep is easy considering we have a fairly long ingredient list.
6 cups low sodium vegetable broth
1/4 cup low sodium soy sauce (to taste)
2 tablespoons rice vinegar
1/4 cup tahini
3 tablespoons white miso paste
2 tablespoons hot chili oil
fresh ginger, grated 1 ish in
garlic, minced or grated (to taste)
4 tablespoons salted butter, melted or olive oil
2 small shallots, sliced
2 tablespoons raw sesame seeds
chili flakes (to taste)
1/4 cup fresh cilantro, chopped
sliced green onions
Chicken
Cut everything that need to cut. This would include herbs, chicken and vegetables. If you are me crack open a beer during this task. I’m drinking a Sticky Icky Icky which is a bitter herbal IPA which pairs perfectly with a rich ramen.
Use that butter and oil to sauté your garlic, ginger and chicken. Add you broth, miso and remaining liquid ingredients. Let these simmer to combine flavors. 15-30 is good, but feel free to let it go longer. If it gets thick add more broth.
Once you get towards the end of your simmer add those herbs to add another level of flavor. At this point you can store or finish with with your noodles and fixings.
I was preparing this for the next day so we plan to add the noddles, soft boiled egg, fresh carrots and crispy bacon.
I’ll probably pop another IPA during the actual meal. That bitter beer flavor cuts the thick and creamy ramen. The herbal earthy beer flavors are matched with that miso and vegetables stock notes as well.
Cheers and bone appetite!
This looks really fantastic. I like that you didn't use any fish sauce in it. I know a lot of Eastern cuisine uses that and my wife hates fish, so I feel like we miss some flavors when we make our own food at home.
The soy and miso add that flavor profile. I'm not a huge fish sauce fan either so this is great.
Good point, we use soy, hoisin, teriyaki, and sesame oil, bit we will have to try the miso.