Miso, Caramelised Onion Instant Ramen Noodles
Miso, Caramelised Onion Instant Ramen Noodles
Ingredients
- 1 knob butter
- 1 tablespoon olive oil
- 1 white onion, sliced
- 1 heaped teaspoon miso paste
- 200 ml chicken or vegetable stock
- 1 egg yolk
- 1/2 lemon, juiced
- 2 packets instant ramen noodles, sachets discarded, noodles only
- 1 pinch salt
For Garnish
- as needed sesame seeds
- as needed spring onion, sliced
Instructions
- 1
Melt the butter in a pan over medium heat.
⏱️ 1 min
- 2
Add the olive oil and the sliced white onion to the pan. Add a pinch of salt.
⏱️ 1 min
- 3
Cook the onions down, stirring occasionally, until they are deeply caramelized and tender. This will take approximately 15-20 minutes.
⏱️ 20 min
- 4
Transfer the caramelized onions to a blender.
⏱️ 1 min
- 5
Add the miso paste, chicken or vegetable stock, and the juice from 1/2 a lemon to the blender with the onions.
⏱️ 1 min
- 6
Blitz the mixture until it is smooth and creamy. If it's too thick, you can add a splash more stock.
⏱️ 2 min
- 7
Pour the blended onion mixture back into the pan and heat gently over low heat.
⏱️ 1 min
- 8
Meanwhile, bring a separate pot of water to a boil and cook the instant ramen noodles according to their package instructions (discarding the seasoning sachets).
⏱️ 3 min
- 9
Once cooked, drain the ramen noodles thoroughly.
⏱️ 1 min
- 10
Add the drained noodles to the pan with the warm oniony sauce. Mix well to ensure the noodles are fully coated.
⏱️ 1 min
- 11
Serve the noodles immediately on a plate or in a bowl. Top each serving with an egg yolk, a sprinkle of sesame seeds, and sliced spring onion.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso, Caramelised Onion Instant Ramen Noodles
- 1 knob butter
- 1 tablespoon olive oil
- 1 white onion, sliced
- 1 heaped teaspoon miso paste
- 200 ml chicken or vegetable stock
- 1 egg yolk
- 1/2 lemon, juiced
- 2 packets instant ramen noodles, sachets discarded, noodles only
- 1 pinch salt
For Garnish
- as needed sesame seeds
- as needed spring onion, sliced
Instructions
- 1
Melt the butter in a pan over medium heat.
⏱️ 1 min - 2
Add the olive oil and the sliced white onion to the pan. Add a pinch of salt.
⏱️ 1 min - 3
Cook the onions down, stirring occasionally, until they are deeply caramelized and tender. This will take approximately 15-20 minutes.
⏱️ 20 min - 4
Transfer the caramelized onions to a blender.
⏱️ 1 min - 5
Add the miso paste, chicken or vegetable stock, and the juice from 1/2 a lemon to the blender with the onions.
⏱️ 1 min - 6
Blitz the mixture until it is smooth and creamy. If it's too thick, you can add a splash more stock.
⏱️ 2 min - 7
Pour the blended onion mixture back into the pan and heat gently over low heat.
⏱️ 1 min - 8
Meanwhile, bring a separate pot of water to a boil and cook the instant ramen noodles according to their package instructions (discarding the seasoning sachets).
⏱️ 3 min - 9
Once cooked, drain the ramen noodles thoroughly.
⏱️ 1 min - 10
Add the drained noodles to the pan with the warm oniony sauce. Mix well to ensure the noodles are fully coated.
⏱️ 1 min - 11
Serve the noodles immediately on a plate or in a bowl. Top each serving with an egg yolk, a sprinkle of sesame seeds, and sliced spring onion.
⏱️ 2 min