- 3 cups (710 ml) low-sodium chicken broth
- 1- to 1 1/2-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 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
- 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 noodles according to package directions, drain, and transfer to a bento box large enough to hold the noodles, toppings, and soup. Top with the hard-boiled eggs, bean sprouts, snow peas, ham, and chopped green onions.
- When you are ready to eat, pour the soup over the noodles and toppings.
- Prepare the Miso Ramen the day before through step 2 and refrigerate. Hard-boil the eggs and blanch the bean sprouts and snow peas the night before.
- In the morning, boil the ramen noodles, reheat the broth, and prep any toppings.
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.