I love making this simple ramen dish for a quick one pot meal for one (or sometimes two). The broth is rich, spicy, yet not too heavy like you would experience at some ramen restaurants. I use Japanese dashi, but you can make it with chicken stock or any stock you like. A slice of butter is added to serve and elevates the flavor nicely. I like to make it so simple that my choice of toppings are rapini (broccoli rabe) and soft boiled egg. So, my dish is vegetarian, but you can enjoy with meat or any toppings you like.
Vegan optionThis is a vegetarian dish. You can make it vegan by using only vegan toppings.
EquipmentClassic-style Donabe (1-qt/ 1,000 ml or larger)
Bistro Donabe is used in this recipe.
Servings1 - 2
- 450 ml dashi or your choice of stock
- 2 tablespoons miso
- 1 teaspoon gochujang (Korean red chili paste)
- 2 tablespoons ground roasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon mirin
- 2 tablespoons sake
- 1 to 1.5 servings ramen, pre-cooked kind or par-cook right before using
- 3 oz (100 g) rapini (broccoli rabe), cut into
- 1 garlic clove, thinly-sliced
- 1 tablespoon unsalted butter
- 1 – 2 boiled eggs, halved
- Shredded nori, optional
- La-yu (hot sesame oil), optional
- Bring dashi to a high simmer in a donabe .
- Meanwhile, whisk together the miso, gochujang, sesame seeds, sesame oil, mirin, and sake in a small bowl. Add to the dashi. Bring back to a high simmer.
- Add the ramen, followed by the rapini and garlic. Cook for 1 – 2 minutes.
- Add the butter. Serve into a bowl and top with the egg and nori. Drizzle some la-yu, if you like.
The sauce is mixed and ready to be added to the broth. You can add more gochujang if you like it extra spicy.
A slice of butter adds a nice aroma to the dish, but it’s totally optional.