Ramen Bento

Name: Ramen Bento
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 3 cups (710 ml) low-sodium chicken broth; 1- to 1½-inch (2.5 to 4 cm) piece fresh ginger, peeled and thinly sliced; 1 clove garlic, smashed; 2 green onions (1 cut in half for the soup and 1 chopped for garnish), divided; 2 green onions (1 cut in half for the soup and 1 chopped for garnish), divided; 2 tablespoons (32 g) miso; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) mirin; 1 teaspoon sesame oil; 2 bundles/packets (3 ounces, or 85 g) dried ramen noodles; 2 hard-boiled eggs, halved; 1 cup (50 g) bean sprouts, blanched; 6 snow peas, blanched; 2 to 4 slices ham

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
20 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Making homemade ramen noodle soup from scratch can be time-consuming, but this simple soup made with store-bought chicken broth is surprisingly tasty with a few key ingredients such as fresh ginger, garlic, and sesame oil. Use the low-sodium broth and then add enough miso and soy sauce for more flavor.

Ingredients

Miso Ramen

3 cups (710 ml) low-sodium chicken broth
1- to 1½-inch (2.5 to

Asia
Japan
Noodles
Soup

Method

In a medium saucepan, add the chicken broth, ginger, garlic, and halved green onion, and bring to a boil. Simmer for 3 minutes and then discard the ginger, garlic, and green onion.
Add the miso, soy sauce, and mirin, and return to a boil. Add the sesame oil and remove from the heat. Immediately transfer the soup to insulated jars.
Boil the ramen noodl