This recipe is very flexible so you can make a Ramen Night all your own! The broth can be made in advance and reheated, and the vegetables can be swapped in and out for what you want to use or what you have in the fridge. If you’d like more protein, add some cooked tofu, meat or poultry in!
For the Ramen Broth
2 teaspoons olive oil
3 teaspoons toasted sesame oil, divided
2 cloves garlic, grated
1 tablespoon freshly grated ginger
3-4 tablespoons miso (to taste)
1 ½ cups water
4 cups broth
2 tablespoons soy sauce
¼ cup tahini
1-2 tablespoons rice vinegar
In a large pot, heat the olive oil and 2 teaspoons of the toasted sesame oil over medium heat. Add the garlic and ginger, and sauté for about 1 minute. Add ½ cup of the water and the miso, and whisk to smooth everything out and break up the miso. Add the remaining water, broth, soy sauce, and tahini. Whisk everything together, and bring everything up to a simmer (try not to boil, as this will “curdle” the miso. If this does happen, you can put everything in a blender and bring it back together without issue). The tahini will look unincorporated for a bit, but don’t worry! It will come together as you whisk. Once the mixture is at a simmer, turn off the heat, cover, and set aside.
For the Vegetables
Squash & Bok Choy:
2-3 ½” slices of squash per person
1 baby or ½ full size bok choy per person, cut into halves or quarters
Bring an inch or two of water to a boil in a pot, then reduce the heat to medium-low. Line the pot with a steamer basket, add your squash, and cover with the lid. Steam the squash for 3-4 minutes, then add the bok choy and cover again. Continue steaming for another 2-3 minutes, then remove the vegetables. If the squash is not tender, add it back and continue steaming for a few additional minutes.
4 ounces mushrooms (we like shiitake), halved or quartered
1 tablespoon high heat oil (such as grapeseed or avocado)
Heat a large skillet over medium-high heat, and add the oil. Once hot, add your mushrooms and a big pinch of salt. Cook, tossing occasionally, for 6-8 minutes or until everything is nicely browned. Season with freshly ground black pepper and salt to taste.
For the Noodles
1 block of ramen noodles per person
Bring a large pot of salted water to a boil, and add your ramen noodles. Cook according to the package instructions, then drain in a colander. (note: you can use the water from the noodles to boil your eggs!)
For the Jammy Eggs
1 egg per person
Bring a pot of water to a boil and prepare an ice bath. Once the water is boiling, carefully add your eggs. Set a timer for 6 ½ minutes. Once done, remove the eggs and submerge them in the ice bath. Let rest for 5 minutes, then peel off the shells.
Miso Tahini Ramen Broth (see above)
Steamed Vegetables (see above)
Mushrooms (see above)
Cooked ramen noodles (see above)
Jammy Eggs (see above), cut in half
Scallions, thinly sliced
Toasted sesame seeds
Toasted nori or a furikake blend
First, if necessary, reheat your broth to a simmer. To serve the ramen, fill large bowls with a portion of the cooked noodles, steamed vegetables, and mushrooms. Ladle broth over everything, and top with your egg and the additional toppings of your choice. Enjoy immediately!