Soup is the most comforting dish ever in this period. You go out in the afternoon with this sharp wind on the face, scarf, hat and thick jacket, but still you are so cold you can’t wait to be home and have a warm, cozy soup. So, well, here we go: a quick and easy ramen soup for the coldest days ahead.

I have never been to Japan, to be fair. The best ramen I had was in Berlin. Yeah, that’s quite funny indeed. Nevertheless, Berlin is just a black hole of different cultures, and you can literally find anything there. From the best falafel to the best Asian restaurant. That was the very last travel we did before COVID. I still remember it like it was yesterday. We had so much fun indeed, and we would have never expect everything to change so much in just a couple of days.. and that a couple of years after everything would just be so different everywhere.

So well, just try this comfy ramen out and travel with your mind. Japan, Berlin, the destination doesn’t really matter much. Get comfy, cook, and pretend being somewhere else. It does work sometimes.

Berlin, the greatest cultural extravaganza that one could imagine.
David Bowie

Comforting Miso Ramen

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine Japanese

Servings 2

Equipment

pot
frying pan
small pot
Big frying Pan with Lid

Ingredients

1 Pack Choi
1 Leek
2 cm Fresh Ginger
2 Mushrooms
2 Eggs
10 Brussels Sprouts
70 gr Noodles

For the Miso Broth

1 lt Water
1 tsp Sesame Oil
1 tsp Rice Vinegar
2 tbsp Miso
2 tbdp Soya Sauce

Instructions

Start from the vegetables, slice the leek and cut the brussels sprouts into half. Slice the pak choi into four. Pour a couple of cm of water into a big pan, and place the vegetables. Bring it to boil and cook for 7-10 minutes. Leave aside.
Cut the mushrooms into slices, warm up some sesame oil in a frying pan and cook them for a coupe of minutes each side. Boil the eggs for 7 minutes in the small pot (10 if you like a hard yolk).
Season the vegetables with rice vinegar, a bit of salt and some paprika if you like and leave everything aside.
In the big pot, warm up the water with the peeled ginger rooth. When boiling, remove the ginger rooth and add the misoand soy sauce. Add the noodles and let them cook according to the label.
prepare the bowls, place half of the noodles on each and add some broth. Add the veggies and the peeled egg, cut into half. Serve warm with some fresh coriander on top.