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Recipe details are AI-generated from the video and may contain errors — for reference only.
Squeeze 2 packs of miso paste into a bowl, add 1 tbsp of rice wine and some hot water, thoroughly mix and dissolve with a spoon until smooth.
Watch out
Miso paste must be thoroughly dissolved and mixed before adding to the pot, otherwise it will clump and fail to melt completely.
Turn on the heat and preheat the pan without oil. Add 50g diced onions and stir-fry until fragrant. Pour in hot water and the prepared miso paste, stir well until the miso dissolves and releases aroma. Finally, add 1 tsp of bonito powder and bring to a boil to complete the soup base.
local_fire_departmentMedium heatWatch out
Stir continuously when dry-frying onions without oil, otherwise they will easily burn.
Prepare another pot of boiling water, add 2 packs of ramen noodles and cook for about 2 minutes until tender. Use a strainer to scoop out the noodles, drain, and place into a bowl.
local_fire_departmentHigh heatWatch out
Cook the ramen for about 2 minutes only, otherwise it will become too mushy and lose its texture.
Be careful not to burn your hands when moving bowls filled with hot soup.
Prepare a large bowl, first ladle the hot miso soup base into the bowl, then add the cooked ramen. Finally, top with 2 soft-boiled eggs, 20g wakame seaweed, and 10g chopped scallions to serve.
Watch out
Always ladle the soup base into the bowl before adding the noodles, otherwise the noodles will absorb too much liquid and become mushy.
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