HOUSE OF ASIA
See the recipe
Miso Ramen
Welcome to an aromatic journey to Japan with a recipe for delicious Miso Ramen from Monika How I like to eatThanks to the combination of sesame miso paste and aromatic House of Asia sesame oil, this soup is sure to delight your taste buds. Add crispy mushrooms, creamy coconut milk, and instant wheat noodles to create a true delight for the palate. Watch the video. step by step>
Ingredients
- 3 tablespoons House of Asia Roasted Sesame Oil
- 2 tablespoons of toasted Sesame House of Asia
- 3 tablespoons House of Asia Light Soy Sauce
- 1 sachet Miso paste House of Asia
- 1 pack of 100 g House of Asia instant wheat noodles
- 65 ml Coconut cream 24-26% Kara
- 0,5 liters of vegetable broth
- 2 garlic cloves
- 1 cm of grated ginger
- 250g of mushrooms
Corn:
- 1 teaspoon House of Asia Light Soy Sauce
- 1/2 can of canned corn
- 1 teaspoon of honey
To decorate the soup:
- House of Asia Nori Leaf
- blanched pak choi or Chinese cabbage leaves
- szczypior
- sesame
- bean sprouts
A method of preparing
- Sauté the mushrooms with garlic and ginger in sesame oil. After a few minutes, add the sesame seeds and miso paste, and mix. Add the soy sauce and broth. Cook for a few minutes.
- Meanwhile, pour boiling water over the instant noodles and set aside for 5 minutes. Towards the end of cooking, add the shaken coconut milk to the soup.
- Place the corn in the pan, add the honey and soy sauce, and stir until golden brown.
- Transfer the soup to a bowl and add the noodles, nori leaves, pak choi, sprouts, and corn. Sprinkle with sesame seeds and chives.
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Japanese 
up to 15 minutes 
Pasta 
Vegetables