Creamy Miso Ramen
Milk Broth
A rich and comforting Japanese ramen featuring a silky miso and milk-based broth, topped with sweet corn, savory mushrooms, and narutomaki fish cakes.
Milk ramen is a popular variation of traditional miso ramen found in regions like Hokkaido. The addition of milk rounds out the fermented saltiness of the miso, creating a velvety, western-influenced broth that has become a beloved modern comfort food in Japan.
Ingredients
- 1 serving instant ramen noodles
- 250 ml milk
- 1 tbsp miso paste
- 2 cloves garlic, minced
- 3-4 shiitake mushrooms, sliced
- 1 egg
- 3-4 narutomaki fish cakes, sliced
- 300 ml water
- 1 tbsp cooking oil
- to taste corn kernels
- to taste sesame seeds
- optional salt
Instructions
- 1Sauté the garlic
Begin by heating a small amount of oil in a pan over medium heat. Add the finely minced garlic and sauté it gently, stirring frequently to prevent burning. Continue cooking until the garlic becomes fragrant and develops a light golden color, which will form the aromatic base for the ramen broth.
Tip: Garlic burns very quickly and becomes bitter, so keep the heat moderate and stay close to the pan during this step. - 2Sauté garlic and mushrooms
Add the sliced shiitake mushrooms to the pan with the fragrant garlic. Stir fry them together for a minute until the mushrooms soften slightly and begin to release their juices, enhancing the savory base of the soup.
Tip: Be careful not to burn the garlic; keep the heat at a medium level to ensure it softens and scents the oil without becoming bitter. - 3Add water for the broth
Carefully pour an appropriate amount of water into the pan over the sautéed garlic and mushrooms. This will serve as the base for your ramen soup. Bring the mixture to a steady boil to allow the flavors of the aromatics to infuse into the liquid.
Tip: Using filtered water will help the clean flavors of the miso and mushrooms shine through in the final broth. - 4Cook the egg in the broth
Carefully place a whole egg into the boiling water with the mushrooms. By boiling the egg directly in the soup base, the white absorbs the aromatic flavors of the garlic and mushroom broth as it cooks.
Tip: Lower the egg gently with a spoon to prevent the shell from cracking against the bottom of the pan. - 5Dissolve the miso paste
Once the water is boiling, take a large spoonful of miso paste. Use a small fine-mesh strainer submerged partially in the broth and a wooden spoon to press and dissolve the paste into the soup. This technique ensures a smooth, lump-free consistency.
Tip: Avoid boiling the broth vigorously once the miso is added, as high heat can destroy the delicate fermented flavors and nutritional benefits of the paste. - 6Pour in the milk
To give the ramen broth a creamy and rich texture, pour 250ml of fresh milk into the miso base. Stir the pot gently to combine the milk with the savory broth, creating a beautiful opaque and silky soup base.
Tip: For an even richer flavor, you can use whole milk or even a splash of heavy cream if you prefer a thicker mouthfeel. - 7Cook the ramen noodles
Once the miso and milk have been thoroughly incorporated into the broth, add the block of dry instant ramen noodles. Submerge them into the creamy boiling liquid so they can soften and cook evenly.
Tip: Dont overcook the noodles in the pot; they will continue to soften slightly once transferred to the serving bowl. - 8Add narutomaki fish cakes
While the noodles are cooking, add several slices of narutomaki fish cakes to the pan. These classic Japanese fish cakes with their iconic pink swirl add a traditional touch and a nice chewy texture to your homemade ramen.
Tip: Narutomaki is already cooked, so it only needs a minute or two in the hot soup to warm through. - 9Final assembly and garnishing
Transfer the cooked noodles and creamy broth into a serving bowl. Top the dish with corn kernels, the halved boiled egg, and a sprinkle of sesame seeds to finish your Japanese miso ramen.
Tip: Pre-warming your serving bowl with hot water can help keep the ramen hot for a longer period.
