Egg Drop Miso Ramen - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Chinese noodles1 head(s)
- Hot wateras needed
- Onion40 g
- Chinese chive40 g
- Zha cai30 g
- Dried shiitake mushrooms2 sheets
- Beaten eggs2
- Soup
- Hot water400 ml
- Miso1 tbsp
- Noodle soup base (Mentsuyu)1 tbsp
- Chili Oil（La-yu）1 tbsp
- Sugar1 tsp
- White ground sesame1 tsp
- Grated garlic1/2 tsp
- Sesame oil2 tsp
- Japanese pepper (sansho)as needed
How to make
- Prepare. Rehydrate dried shiitake mushrooms according to the package directions.
- 1. Coarsely chop onions. Cut Chinese chives into 0.4-inch pieces. Coarsely chop the dried shiitake mushrooms.
- 2. Coarsely chop zha cai.
- 3. Add sesame oil to a saucepan heated over medium heat, then stir fry in Step 1. When the onions have softened, add Step 2 and the soup ingredients and simmer.
- 4. Bring to a boil, and when miso has melted, pour in beaten eggs and heat over medium heat until it becomes half-cooked. Remove from the heat.
- 5. In a separate pot, bring the water to a boil, boil Chinese noodles according to the instructions on the package, then drain in a strainer.
- 6. Place in a bowl, pour over Step 4, sprinkle with Japanese pepper (sansho), and it is ready.
Tips for cooking
You can also use Japanese leeks instead of onions. Adjust the amount of chili bean sauce (tobandjan) to your liking for spiciness. You can substitute shiitake mushrooms with dried shiitake mushrooms. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.