Japanese noodle soups hold a special place in our hearts. They’ve been the go-to meal in our friendship for rewarding ourselves after a hard day at work, for mending broken hearts, for celebrating, and for catching up on the details of our lives. It was really important to get this recipe right, and we really, reeeally got it right! We recommend using fresh ramen noodles because they are infinitely better than the dried packets and will give this soup a restaurant-quality feel. You can find fresh ramen in the refrigerated section at your local Asian market and at well-stocked grocery stores, though instant ramen noodles will do in a pinch.
May it be a comforting meal to you and yours for celebrating, sharing, and showing love.
Yield: 4 servings
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 1 hour and 5 minutes
1 tablespoon canola oil
½ teaspoon toasted sesame oil
1 small yellow onion, diced
4 medium cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon sesame seeds, ground with a mortar and pestle
7 cups water
3 vegetable bouillon cubes
2 teaspoons soy sauce
2 teaspoons miso
1 dried shiitake mushroom (fresh will work, too)
½ cup unsweetened, plain soy milk
1 (16-ounce package) fresh ramen noodles
½ cup corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob), for garnish
½ cup bean sprouts, for garnish (optional)
4 heads baby bok choy, steamed, for garnish (optional)
1 sheet sushi nori (toasted seaweed), cut into short strips, for garnish
2 green onions, sliced, for garnish
Chili oil or red chili pepper flakes, to taste, for garnish (optional)
1. In a large soup pot over medium-high heat, heat the canola and sesame oils. Add the onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is translucent and tender. Add the garlic, ginger, and ground sesame seeds, lower the heat to medium, and sauté for 2 more minutes.
2. Add the water, bouillon cubes, soy sauce, miso, and mushroom. Increase the heat to high, bring the mixture to a boil, stir, and cover the pot. Reduce the heat to a simmer and simmer for 30 minutes.
3. Using a strainer, strain the broth into a large bowl. Make sure you press and squeeze all the juice out of the onions—that’s the good stuff!
4. Discard the strained veggies and pour the broth back into the pot. Add the soy milk and bring to a rolling boil over high heat. Add the fresh ramen noodles and cook for 30 seconds. Serve the noodles and broth immediately in individual bowls, garnished with a spoonful of corn kernels, bean sprouts (if using), a baby bok choy head (if using), strips of nori, green onions, and chili oil or flakes (if using).
Love Your Leftovers: When using fresh ramen, only cook noodles for the number of portions you’ll be serving, and if you plan to have leftovers, store the broth separately and cook the fresh noodles just before ladling the soup into bowls. They only take 30 seconds to cook in boiling broth, and it’s a million times better this way!
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