Le Miso Ramen Express que les Japonais font à la maison — Ultra savoureux sans bouillon de viande

Ingredients

• 1/2 onion New Onion (White Part) (thinly sliced for the broth)
• 2 tablespoons New Onion (Green Part) (sliced for garnish)
• 2 cloves Garlic (peeled and minced)
• 4 tablespoons White Miso Paste (also called shiro miso, beige‑yellow)
• 1 tablespoon Peanut Butter (smooth, unsweetened)
• 1 tablespoon Toasted Sesame Seeds (raw, toasted)
• 1.5 tablespoons Dashi Powder (Bonito) (optional for non‑veg version)
• 0.5 teaspoon Ground Black Pepper
• 100 grams Raw Cashews (broken for easier blending)
• 1 teaspoon Chili Paste (optional for heat)
• 2 tablespoons Mirin
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Toasted Sesame Oil
• 200 ml Milk (can use unsweetened soy, oat or almond milk for vegan version)
• 800 ml Water (tap water)
• 2 tablespoons Sunflower Oil (for sautéing aromatics)
• 440 grams Fresh Ramen Noodles (≈110 g per person; can substitute 320 g dried ramen noodles)
• 4 slices Chashu Slices (pre‑cooked pork belly; optional garnish)
• 1 pinch Shichimi Togarashi (optional Japanese spice blend)

Instructions

1. Prepare Aromatics

   Thinly slice the white part of the new onion, slice the green tops separately, and mince the garlic cloves.

   Time: PT5M

2. Measure Broth Base Ingredients

   Gather white miso, peanut butter, toasted sesame seeds, dashi powder (if using), black pepper, broken cashews, chili paste, mirin, light soy sauce, toasted sesame oil, milk and water.

   Time: PT3M

3. Blend the Broth Mixture

   Add all measured ingredients to the blender and blend on high until completely smooth with no visible pieces.

   Time: PT2M

4. Sauté Aromatics

   Heat sunflower oil in a medium saucepan over medium heat. Add the minced garlic and white onion slices, stirring constantly for about one minute until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Combine Broth and Water

   Pour the blended mixture into the saucepan, add an additional 1 L of water (if needed to reach desired volume), and stir to dissolve the miso fully.

   Time: PT2M

   Temperature: medium‑high heat

6. Simmer the Broth

   Bring the broth to a gentle boil, then reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally. Taste and adjust seasoning with extra soy sauce, salt, or a pinch of sugar if too salty.

   Time: PT10M

   Temperature: medium‑high heat

7. Cook the Noodles

   While the broth simmers, bring a large pot of water to a rolling boil. Add the fresh ramen noodles, separate them gently, and press them three times between your hands to create a wavy texture. Cook for 1 minute 30 seconds, then test one noodle for firmness.

   Time: PT6M

   Temperature: boiling

8. Drain Noodles

   Drain the noodles in a colander and set aside in a large bowl; do not rinse.

   Time: PT1M

9. Assemble and Serve

   Divide the noodles into four serving bowls, ladle hot broth over each, top with a slice of chashu (if using), sprinkle the green onion tops, and finish with a pinch of shichimi togarashi if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g