8 cups store-bought or homemade pork or vegetable broth
2 tsp instant dashi granules
1 tbs soy sauce, or to taste
4 tbs fresh miso paste
1 cup fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 tsp chili oil (optional)
You can use a variety of vegetables. I used:
Canned corn
Green onions
Water chesnuts
Cooked spinach (heated in a skillet)
Tofu
Bean Sprouts
Shitake mushrooms
Snow peas
Bamboo shoots
Directions
Boil water on the stove and cook the ramen noodles according to package instructions (~3 minutes). Drain and rinse with cold water to stop them cooking further
Divide the noodles, hardboiled eggs, vegetables, and other additions among 4 large serving bowls
In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired
