Dried ramen noodles in Kettle & Fire Miso Ginger Broth, topped with a 6-minute jammy egg, charred scallions, and a finishing drizzle of toasted sesame oil. Five ingredients, one pot of broth, fifteen minutes from start to bowl.
Why You'll Love 5-Ingredient Miso Ginger Ramen
The good ramen shop in the neighborhood doesn't have the broth advantage you do. Kettle & Fire Miso Ginger does the slow work already. The miso is balanced, the ginger infused, the seasoning there. Your job is three small techniques: a jammy egg with a yolk that runs into the broth, scallions charred hard enough to taste like smoke, and noodles pulled before they go past tender. Five ingredients, one pot of water, one pot of broth.
Tips and Tricks
- The 6-minute egg is the move. The yolk should be just set at the edges and run clean into the broth when broken.
- Char the scallions hard. If they aren't blackened in patches, push them longer. The smoke is the seasoning.
Variations
- Add a sheet of nori on the side of the bowl.
- Top with thin-sliced raw scallion in addition to the charred for two textures.
- Stir in a spoon of chili crisp at the table for heat.
Substitutions
- Dried ramen → fresh ramen, soba, or thin egg noodles. Adjust cook time per package.
- Toasted sesame oil → chili oil for heat, or a few drops of black vinegar for sharpness.
- Eggs → soft tofu cubed and warmed in the broth.
- Kettle & Fire Miso Ginger Broth → chicken broth with 2 tablespoon white miso and 1 teaspoon grated ginger whisked in.
Best served with
- Quick-pickled cucumbers
- A small bowl of steamed rice on the side
- Furikake or toasted sesame seeds
- Cold beer
How to Store Leftovers
Best eaten right away. If you have to store, keep the noodles, broth, and eggs separate in airtight containers up to 2 days. Reheat the broth gently. Don't reheat the egg.
Common Questions
Can I make this with fresh ramen?
Yes. Fresh ramen reads beautifully on camera and cooks in 60 to 90 seconds. Adjust the cook time to the package. Everything else stays the same.
Why char the scallions?
The char gives you smoke without needing a smoker. It's the cheapest, fastest way to add depth to a five-ingredient bowl. A blackened scallion behaves like an aromatic and a finishing herb at once.
Leave a Reply