Step by step

Method

4 steps

1. 1

   Bring 4 cups chicken or vegetable stock to a simmer. In a small bowl, loosen 2–3 tablespoons miso with a ladle of hot stock so it dissolves smooth — never dump dry miso into a rolling boil.

2. 2

   In a pot, warm a little oil and cook sliced garlic and a spoon of grated ginger 30 seconds. Optional: brown a handful of ground pork or sliced mushrooms 2–3 minutes for body. Pour in the stock, then stir in the loosened miso and a splash of soy sauce. Keep it at a gentle simmer — little bubbles, not a hard boil.

3. 3

   Cook ramen noodles (fresh or dried) in a separate pot of boiling water until springy, usually 2–4 minutes. Drain well so they don't water down the broth.

4. 4

   Divide noodles into bowls, ladle the miso broth over, and top with soft egg, green onions, corn, or whatever you've got. Taste the broth — you want savory depth with a soft miso finish, not salt punch.