Homemade Ramen Made Quick

Ingredients

• 200 g Egg Noodles (dry, broken into pieces)
• 10 g Dried Shiitake Mushrooms (rehydrate in hot water 3‑4 minutes)
• 1 tablespoon Miso Paste (red or dark miso for depth)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Mirin (sweet rice wine)
• 0.5 teaspoon Togarashi Spice (Japanese chili pepper blend)
• 0.25 teaspoon Chili Flakes (adjust heat to taste)
• 1 teaspoon Sesame Oil (for finishing the broth)
• 150 g Firm Tofu (cut into 1‑inch cubes)
• 200 g Cauliflower (grated, seasoned, dusted with rice flour)
• 2 tablespoons Rice Flour (for coating cauliflower)
• 2 tablespoons Vegetable Oil (neutral oil for shallow fry)
• 2 stalks Scallions (sliced thin; keep green tops separate for garnish)
• 1 tablespoon Ginger (peeled and minced)
• 2 sheets Nori Seaweed (cut into thin strips)
• 2 large Eggs (soft‑boiled, yolk runny)
• to taste Salt
• to taste Black Pepper

Instructions

1. Rehydrate Shiitake Mushrooms

   Place dried shiitake mushrooms in a bowl of hot water and let them soak for 3‑4 minutes until fully expanded. Drain, reserving the soaking liquid for extra flavor if desired.

   Time: PT4M

2. Soft‑Boil Eggs

   Bring a small pot of water to a gentle boil, lower the eggs with a spoon and cook for 6 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT6M

   Temperature: boiling

3. Prepare the Miso‑Mirin Broth

   In the large pot, add 4 cups water and bring to a simmer. Stir in miso paste, soy sauce, mirin, togarashi, chili flakes, and the rehydrated mushrooms. Mix until miso dissolves, then bring to a gentle boil.

   Time: PT5M

   Temperature: simmer

4. Cook the Egg Noodles

   Add the broken egg noodles to the boiling broth and cook for 2 minutes, or until just al dente. Stir gently to prevent sticking.

   Time: PT2M

   Temperature: boiling

5. Turn Off Heat and Let Broth Rest

   Switch off the burner and let the broth sit for 2 minutes so the flavors meld.

   Time: PT2M

6. Prepare Crispy Cauliflower

   Grate the cauliflower head, season with salt and pepper, then toss lightly with rice flour until evenly coated.

   Time: PT3M

7. Shallow‑Fry Cauliflower

   Heat vegetable oil in a nonstick skillet over medium‑high heat (about 350°F). Add the coated cauliflower in a single layer and fry 5‑7 minutes, turning once, until golden and crisp.

   Time: PT7M

   Temperature: 350°F

8. Warm Tofu in Broth

   Add cubed tofu to the hot broth and let sit for 1 minute to absorb flavor.

   Time: PT1M

   Temperature: simmer

9. Assemble the Ramen Bowls

   Divide noodles and broth between two deep bowls. Top with tofu cubes, seaweed strips, sliced white parts of scallions, minced ginger, a soft‑boiled egg halved, crispy cauliflower, and garnish with green scallion tops and fresh cilantro. Drizzle a few drops of sesame oil over the surface.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

12 g

Fiber

5 g