Miso and Seaweed Ramen With Egg

Umm, it is generally a given that you shouldn't boil miso. In soups it is added at the end, when you take the pot off the heat. Here is an explanation from Bon Appetit, but Google is full of references. “Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that's also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health

As someone who makes miso soup multiple times a week, I recommend using a ladle, dipping into the broth (final step) and using it to whisk or fork whisk the miso paste before adding it back into the rest of the soup—-this way it is off-heat to preserve the probiotics and the miso is distributed without clumps.

I loved the depth of flavor that the caramelized miso added. It is worth the loss of the probiotics because it’s so good. Maybe I’ll add some straight miso at the end next time. This is a wonderful soup.

I often read comments that say you shouldn’t boil miso but this is completely wrong, at least culturally. Koreans make doenjang gook or jjigae, boiling doenjang (Korean miso) for quite some time. Same with Japanese miso soup. Rarely we eat miso uncooked, except to use as a ssam sauce.

As someone who has been making ramen from scratch every week for two years, I recommend for an easy broth to make konbu water with dried shitake and Bonito flakes. In 1L of water, add 50g of konbu and 50g of dried shitake. Slowly bring to a simmer over low heat. Once it starts to simmer, remove the kombu. Turn off heat and add 50g of Bonito flakes. Let steep for 15 minutes and filter broth through a fine mesh strainer. Discard solids. Also add miso and soy sauce mix to bowl before adding broth.

I've been looking for recipes to dehydrate and bring backpacking. This one made the cut! I left out the oil (fat is what can cause dehydrated food to spoil), used powdered garlic and ginger, and will dehydrate a scrambled egg instead of bringing a whole one to poach ;) It's not as good as the real thing, unless you add the secret spice known as "backpacker hunger" to the mix. I'm looking forward to this!

David Chang had a recipe in the times recently. The only difference was he added 2 slices of American cheese. When it melts with the egg yolk it coats the noodles. Yummy in my tummy.

If you're adding miso back to hot soup, that bacteria is likely dead before it gets to your gut anyway, regardless of whether you mix the miso in a ladle before adding it back to the pot, or adding it at the end after you turn off the burner. A temperature of 158F/70C will kill 99.99% of bacteria in less than a minute (per the World Health Organization). So unless you're eating luke warm miso soup... Also, planning on making this soon! Thanks!

My daughter and I liked this. I made with 2 cups of chicken bone broth + 4 cups water instead of all water. Only added 2 TBS of wakame seaweed. Added 2 carrots with the onions and mushrooms, and then baby bok choy, spinach and extra firm tofu at the end to boost the vegetables. Added additional miso and the sesame seed mixture to the whole pot right before serving. Served with ramen noodles for my daughter and shirataki noodles for me. Would make again.

Just poach an egg how you normally would; but do it in the miso broth. Heres a link for how to poach eggs if its helpful: https://downshiftology.com/recipes/poached-eggs/

One cannot imagine shiro, aka awase miso etc., without ichiban dashi. Absent the ingredients kombu and katsuobushi one can easily substitute HonDashi (bonito soup stock—ichiban dashi). Also suggest no salt. This miso is fabulous.

The carmelized miso was a glorious touch! I typically don't eat ramen for its digestive benefits anyway, so I highly recommend following the instructions to a tee! I swapped the eggs for thawed frozen salmon fillets and can't wait to make this again.