Miso Truffle Ramen with Pesto
There are few things that are as comforting as a hot bowl of ramen. The combination of warm broth, hearty noodles, and flavor-packed toppings creates a truly satisfying and nourishing meal.
It’s also incredibly versatile, allowing for a wide range of flavor combinations and toppings. From the choice of broth to the selection of noodles and an array of toppings, you can customize your ramen experience to suit just about any taste preference.
This particular ramen recipe pushes the umami envelope by combining miso and truffle together and then layering on top a little taste of Italy with a big dollop of pesto.
Wait, did he just say pesto? On ramen? With Miso and Truffle?
As 90s heartthrob and sitcom icon Joey Lawrence would say, “Whoa.”
But just go with me here because this really works.
The combination of basil pesto, miso, and truffle creates a fusion of Italian and Japanese flavors with a luxurious touch of truffle.
The pesto provides a fresh, herbaceous, and slightly nutty profile, while the miso truffle broth comes to the table (or, in this case, bowl) umami from miso along with the earthy, aromatic richness of truffle oil.
The synergy lies in the balance between the bright, herbaceous notes of the pesto and the savory umami depth of the miso truffle broth.
Beyond taste, our Miso Truffle Ramen with Pesto brings a nutritional balance to the table.
From the antioxidants in basil to the gut-friendly benefits of miso, this dish is not just a delight for your taste buds but also for your well-being.
If you’re still new to the wonderful world of ramen or are already firmly on Team Ramen, this recipe won’t disappoint.
Want to learn more about what you’re cooking before you dive in? Here’s a couple hundred years of history in a couple of paragraphs…
Where Does Ramen Come From?
Ramen has deep roots in Japanese cuisine, but its history is a fascinating journey. It is believed to have originated in China and was introduced to Japan in the 19th century.
Over time, it evolved, incorporating local ingredients and culinary techniques to become the beloved dish we know today.
Ramen's story begins in China, where wheat noodles have been a dietary staple for centuries. Around the 17th century, Chinese immigrants brought their noodle-making techniques to Japan, particularly to the port city of Yokohama and the city of Kobe.
Initially, the Japanese adapted the Chinese noodles into variations like soba and udon. However, the real precursor to ramen, known as "shina soba" or "Chinese soba," gained popularity in the early 20th century.
The term "ramen" itself is believed to have originated from the Chinese term "lamian," which refers to hand-pulled noodles.
Over time, ramen evolved in Japan, with chefs incorporating local ingredients and techniques.
And then Everything Changed When Instant Ramen Arrived
In 1958, Momofuku Ando, a Taiwanese-Japanese inventor, introduced the world to instant ramen.
His invention revolutionized how people consumed noodles, providing a quick and convenient meal option.
Ramen shops, or "ramen-ya," began to appear across Japan in the mid-20th century.
These shops showcased various regional styles and broth bases, introducing the diversity that defines ramen today.
Different regions in Japan developed their own unique styles of ramen, each characterized by specific broths, noodles, and toppings.
For example, Sapporo ramen is known for its miso-based broth, while Hakata ramen features a rich tonkotsu (pork bone) broth.
Ramen in Japanese Culture
Ramen became deeply ingrained in Japanese culture and society. It transcended its humble beginnings to become a beloved and iconic dish, celebrated in literature, art, and even movies.
It's often seen as a symbol of affordability, quick nourishment, and culinary innovation.
Ramen’s Global Domination
In the latter half of the 20th century, ramen began to gain international popularity.
Ramen shops proliferated outside of Japan, and chefs around the world started putting their own creative spin on this beloved dish.
Today, ramen is a global phenomenon. It's not just a dish; it's a cultural ambassador that transcends borders.
From street vendors to Michelin-starred restaurants, ramen's appeal continues to grow, and its rich history is celebrated by food enthusiasts worldwide.
Which is why I’ve got this rather unique ramen recipe here.
Tips and Tricks for Making This A Success
Use High-Quality Ingredients
While this will taste yummy no matter what, why not grab the freshest basil, the best pine nuts, a miso paste that speaks to you, and a truffle oil that whispers luxury? Quality ingredients are the secret ingredient to making this dish a genuine celebration of flavors.
Make Sure you Have the Correct Kitchen Tools
Here’s what you’ll need for this dish.
A medium-sized pot for the miso truffle broth.
A medium-sized pan for the shiitake mushroom sauté
A food processor for making the basil pesto. I strongly recommend using a mini processor for this small batch. It is so much easier to work with and clean than using a big one. If you don’t already have one, I’d suggest getting one. You can check out my recommendations here.
Still Got Questions?
Here are some questions I’ve heard when I shared this over on my socials:
Can I Adjust the Truffle Oil? Absolutely! Truffle oil can be potent, so add it gradually, tasting as you go to achieve your preferred level of truffle flavor.
Can I Use Different Mushrooms? Certainly! While shiitake mushrooms provide a robust flavor, feel free to experiment with your favorite varieties.
Perfectly Proportioned for Two
This recipe ensures a balanced and satisfying meal for two. From the precise measurements of the pesto ingredients to the carefully calculated miso truffle broth ratios, every detail is tailored for an intimate dining experience.
I hope you enjoy it!
Miso Truffle Ramen
Ingredients
Preparation
- Fill a medium pot 3/4 of the way up with salted water and heat to boiling. You will use this to boil your noodles later.
- Next, make the pesto. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese.
- Pulse until coarsely chopped. Pour the olive oil into the processor and pulse until the pesto reaches a smooth consistency.
- Season with salt and pepper to taste. Set aside.
- In a separate medium pot, heat a teaspoon of olive oil over medium heat. Add mushrooms and sauté until they are tender and slightly golden, about 4 minutes. Add minced garlic and grated ginger, and sauté until fragrant, about 30 seconds.
- Pour in vegetable broth, truffle oil or truffle bouillon cubes, soy sauce, and mirin. Bring to a simmer.
- In a small bowl, whisk together miso paste with a ladle of the hot broth until smooth. Add the miso mixture back to the pot and stir well.
- Season with salt and pepper to taste. Simmer the broth for about 10-15 minutes to allow the flavors to meld.
- While broth is simmering, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 - 5 minutes, or until tender.
- Turn off the heat, drain thoroughly, and rinse under cold water 30 seconds to 1 minute to prevent sticking. Set aside.
- Add the cooked ramen noodles to the miso truffle broth. Add baby spinach and simmer for a couple of minutes until the spinach wilts.
- Divide the ramen between two bowls. Top each bowl with a generous spoonful of pesto, sliced green onions, and truffle salt or an additional drizzle of truffle oil if desired.
Notes
- If you have extra pesto left over, it can keep in a sealed jar in the refrigerator for a few months.
