Ramen with Natto and Miso
“A hearty bowl of ramen topped with natto, miso broth, and fresh vegetables.”
Natto
Soy Sauce
Ramen Noodle
Miso
scallionsWhere it comes from
Ramen, a Japanese comfort food staple, is believed to have originated from Chinese wheat noodles. This dish gained immense popularity in Japan in the early 20th century and has since evolved into countless regional varieties. The addition of natto, fermented soybeans known for their unique flavor and health benefits, adds a distinct twist to the traditional bowl.
On the Palate
How it's made
5 steps · Show ↓10 min active
How it's made
5 steps · Show ↓- 13 min
Bring a pot of water to a rolling boil. Add the ramen noodles and cook for 3 minutes until they are just al dente. Drain and set aside.
- 22 min
In a separate pot, bring water to a simmer and dissolve the miso paste in it, stirring gently to ensure it's fully incorporated. Keep the broth warm without boiling.
Watch outAvoid boiling the miso broth to maintain its delicate flavor and nutritional benefits.
- 32 min
Add the natto to the miso broth, stirring gently. Let it heat through for 2 minutes, allowing the flavors to meld.
- 42 min
Divide the cooked noodles into bowls. Ladle the hot miso and natto broth over the noodles.
- 51 min
Sprinkle sliced scallions over each bowl for a fresh, aromatic finish.
