I’m cheap. Like really really cheap. Though some may say it’s a bad trait, I like to think of it as a good quality. I consider myself scrappy. I thrive on looking into a bare pantry and pulling together a meal from nothing. So I decided to do a series of super cheap dinners! Each recipe will be ten dollars or less. This Miso Ramen is a cheap meal that I’ve been making often. I pulled it together on a night when we didn’t have anything planned, and it was so delicious I had to share it.
Here’s the thing–what may be a staple in my house, may not be in yours. In this recipe I have a few things that I think some people may already have and some things you have to buy. One thing is for sure–once you start using miso, it will become a pantry staple. It’s probably my favorite ingredient, and it adds a lovely creaminess to the broth.
Here’s what you need to make Miso Ramen for two servings. You can double the recipe if you are making this for more people!
- Ramen $.20
- Miso Paste $5.89
- 1 Qt. Chicken or Vegetable Broth $1.99
- Scallions $.99
- Ginger $.20
- Soy Sauce
- Chili Garlic Sauce
- Sesame oil or vegetable oil
This takes only ten minutes to throw together, but it’s fast paced, so have everything ready to go.
Get out a couple of large soup bowls. First, add a little oil to a soup pot. Add the ginger and saute just a couple minutes. Pour in the broth. Add the miso and break it up with a spoon. Then add the soy sauce and chili garlic sauce. Bring to a boil and once boiling, add the ramen noodles, and discard the seasoning packet. Boil for two minutes, and then turn down just a tad to a medium boil.
Now for the fun part! Crack two eggs into the broth on two different sides of the pot. Let these simmer for two minutes or until the whites are set. Use a slotted spoon to carefully move the eggs into each bowl. Then gently scoop the broth into the bowls with the eggs. Top with chopped scallions and serve immediately! The best part is breaking your yolk into the bowl and it adds so much to the broth.
- 1 tsp sesame oil or vegetable oil
- 1 thumb size piece of ginger, peeled and minced
- 1 qt chicken or vegetable broth
- 1 tbsp red miso or other miso paste
- 1 tsp chili garlic sauce
- 1 tbsp soy sauce
- 1 packet of ramen noodles (seasoning packet discarded)
- 2 large eggs
- 3 green onions or scallions, chopped
- In a 2 quart soup pot, add the oil over medium high heat. Add the ginger and saute for two minutes. Add the broth and spoon in the miso, breaking it up with the spoon until dissolved. Add the chili garlic paste and soy sauce.
- Bring to a boil. Once boiling, add the ramen noodles to the broth, throwing away the seasoning packet. Boil the noodles for two minutes.
- Once ramen is soft, turn the heat down a little to medium high, and carefully crack the eggs in two different areas of the pot, directly into the simmering broth. Let this simmer for two minutes, or until the whites are mostly set. Carefully, use a slotted spoon to move the eggs into each soup bowl. Then gently pour in the soup over the egg. Sprinkle with green onions and serve immediately.