Miso Ramen (easy and quick)

Course of action

Make sure you have all the ingredients ready for the dish, as the ramen must be served piping hot and the noodles can quickly become too soft.

• Boil plenty of water for the noodles
• Heat sesame oil in another pan and fry the onion, garlic, ginger and chilli until the onions are glossy
• Add some sugar and neri goma and fry it quickly.
• Add the chicken stock and let the soup simmer for a good while
• Turn off the heat and let it cool a little before adding the miso paste. Otherwise, you kill the healthy bacteria in the miso.
• While the miso slowly dissolves in the stock, the ramen noodles are briefly cooked so that they retain a good texture (1-1.5 minutes)
• Drain the noodles and put them in the bottom of a ramen bowl
• Pour the soup over and garnish with the various toppings you have chosen.
• Eg. halved ajitama eggs, sliced ​​chashu, nori seaweed, spring onions, blanched vegetables.
• Top it all with toasted sesame seeds and possibly a little chili mix and sesame oil.