Ingredients:

  • 5 Tbsp Neutral Oil (Canola or Grapeseed)
  • 4 large cloves fresh garlic, thinly sliced
  • 1 tsp fresh ginger, finely grated
  • 4 cups (950 ml) low sodium Vegetable or Chicken Stock
  • 1 Tbsp low sodium Soy Sauce (or Tamari)
  • 1 tsp Rice Vinegar
  • 3 Tbsp heaping White Miso Paste (Shiro Miso)
  • 1/4 cup hot water
  • 5 oz (140 g) dried ramen noodles (quick-cooking type)
  • 2 stalks spring onions (scallions), thinly sliced (white and green parts separated)
  • Drizzle Toasted Sesame Oil, for finishing
  • 1 tsp Sesame Seeds (optional)

Instructions:

  1. Prep Aromatics: Thinly slice the garlic and mince the ginger. Separate the white and green parts of the spring onions.
  2. Infuse the Oil: Heat the neutral oil in a saucepan over medium-low heat. Add the sliced garlic and sauté gently for 3–5 minutes until pale golden brown and fragrant. Remove half of the cooked garlic slices and set aside for garnish.
  3. Bloom Ginger: Add the grated ginger and the white parts of the spring onions to the pan. Sauté for 1 minute until fragrant.
  4. Add Liquid: Pour in the stock, soy sauce, and rice vinegar. Bring the mixture up to a gentle simmer.
  5. Cook Noodles: Once the broth is simmering, drop in the dried ramen noodles. Cook according to package instructions (usually 3–5 minutes) until slightly al dente.
  6. Temper the Miso: While the noodles cook, scoop the miso paste into a small bowl. Whisk in the 1/4 cup of hot water until the paste is completely smooth and liquid.
  7. Final Seasoning: Once the noodles are cooked, remove the saucepan from the heat. Stir the tempered miso slurry into the broth. DO NOT return the soup to the boil after adding miso.
  8. Taste and Adjust: Taste the soup and add a pinch of salt if needed (unlikely due to miso/soy).
  9. Serve: Divide the noodles and broth evenly into two large bowls. Top generously with the green parts of the spring onions, the reserved crispy garlic slices, and a final drizzle of toasted sesame oil.