WHITE MISO RAMEN W/ GARLIC & GINGER

Our favorite toppings are hard boiled eggs, mushrooms, spinach, and sriracha, but the options are almost unlimited!

I’m so excited to share this super easy, super delicious meal with everyone! When Jacob and I first got married, we were stereotypical mostly broke newlyweds and living paycheck to paycheck. We did everything we could on a dime while still trying to enjoy the greater things in life. Food is one of our favorite things to enjoy together, and we realized really quickly that our grocery bill was the first thing we should work on budgeting. Instead of going to our favorite Asian Fusion restaurant, we decided to make our own versions of our favorites for cheap at home. This definitely isn’t your high sodium and horrible for your body instant ramen.

After a lot of experimenting I decided to add some umami to our favorite homemade Ramen recipe by pairing it with a mild White Miso paste.

Try making this recipe for your next date night, or have a fun family night experimenting with new cuisines!

Here are a handful of tips to keep in mind for this recipe:

If you’re ballin’ on a budget, your standard 85 cent Top Ramen will do perfectly fine, just make sure you only use the noodles and throw away the icky seasoning packets. You can also head into your local Asian Market (or the Asian aisle of some grocery stores like Wegmans) and find packs of just Ramen noodles.
I grew up in a gluten-free household with a mom and grandmother who both have Celiac disease, so I always like to make my recipes gluten-free adaptable if possible. Bragg Liquid Aminos and Tamari are both perfect gluten-free alternatives to soy sauce. Tamari tends to be about the same sodium level as soy sauce, so if you’re concerned about your salt intake go ahead and choose the Liquid Aminos.
Sometimes it can be hard to find fresh ginger, and if you’re on a tight budget it’s not always practical to get fresh. I love to pick up the tubes of fresh squeezable ginger when I can. You can find them in the fresh herb section of the produce department at your local grocery store. They last for a long time in the fridge, and make this recipe even quicker to prepare.
If you absolutely LOVE the flavor of Miso, try switching up the type of Miso paste in this recipe! We prefer the more mild flavor of this organic White Miso, but Red Miso also works really well in this recipe for a stronger, more earthy, umami flavor. If you’re new to Miso, go ahead and grab a container of both! Miso paste is extremely versatile in a multitude of Asian dishes and it also usually lasts for almost a year in the refrigerator so you’ll have plenty of time to try them out and use them up!
Check out this super handy guide for cooking the perfect hard boiled egg! For this recipe, I would highly recommend going with a more firm yolk so it holds together well in the soup.