Spicy Miso Noodle Soup

Ingredients

• 0.5 piece Yellow Onion (thinly sliced)
• 2 stalks Green Onion (white parts) (white parts only, sliced thin)
• 2 cloves Garlic (minced)
• 1 tablespoon Miso Paste (red or white miso)
• 1 teaspoon Korean Red Chili Flakes (Gochugaru) (adjust to heat preference)
• 2 cups Dashi Stock (or chicken/vegetable stock) (low‑sodium)
• 200 g Ramen Noodles (dry) (break into pieces if long)
• 1 egg Soft‑boiled Egg (halved, optional topping)
• 1 stalk Green Onion (green parts) (for garnish)
• 1 teaspoon Sesame Seeds (toasted, optional garnish)

Instructions

1. Prepare Ingredients

   Thinly slice the yellow onion, separate and slice the white parts of the green onions, and mince the garlic.

   Time: PT2M

2. Sauté Aromatics

   Heat the saucepan over medium heat, add 1 tablespoon oil, then sauté the sliced onion and white green onion for about 2 minutes until softened but not browned.

   Time: PT2M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

   Time: PT30S

4. Incorporate Miso and Chili Flakes

   Add the miso paste and Korean red chili flakes, stirring to dissolve the miso fully. Cook for 1 minute, avoiding a hard boil.

   Time: PT1M

5. Add Stock

   Pour in 2 cups of your chosen stock (dashi, chicken, or vegetable) and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium-high

6. Cook Noodles

   Add the dry ramen noodles, stirring occasionally, and cook according to package instructions (usually 3–4 minutes) until al dente.

   Time: PT4M

   Temperature: medium

7. Final Seasoning

   Taste the soup and add extra chili flakes or a dash of soy sauce if more heat or salt is desired.

   Time: PT30S

8. Serve

   Ladle the hot soup into bowls, garnish with the green onion tops, halved soft‑boiled egg, toasted sesame seeds, and any other toppings you like.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

3g