📖 Instructions

1. First, prepare your mise en place. Chop the garlic finely – I like to use about 3 cloves for this recipe; you could use more or less, depending on your garlic-loving preferences. Set aside. Wash and roughly chop the scallions, saving some for garnish. It's super important to prep everything before you start cooking, trust me on this one, it keeps the cooking process nice and streamlined.
2. Next, whisk together the miso paste and vegetable broth in your large pot. If you are making a smaller batch, you'll want to use less miso paste, but make sure you still get that delicious, rich, umami flavor. Aim to completely dissolve the miso paste, so there are no little lumps of unmixed miso swimming around in your finished broth. Gentle heat is key here, you don't want to scorch the miso.
3. Bring the broth to a simmer over medium heat. Once it’s gently simmering, add your noodles. Cook according to the package directions – usually around 3 to 5 minutes. Don't overcook them, or you'll have a mushy mess! I've made that mistake, believe me!
4. Once the noodles are cooked, remove them from the pot with a fine-mesh sieve. That way, you retain the nice tasty broth. I personally, find that removing the noodles ensures you don't overcook them in the broth!.
5. Return the noodles to the pot with the broth. Add the chopped garlic and simmer for another minute or two, just to allow the flavors to meld together. Make sure you don't burn the garlic because trust me, it tastes so much better this way!
6. Ladle the ramen into bowls. Top with the chopped scallions (reserving some for garnish), and sprinkle generously with sesame seeds. A final drizzle of sesame oil (optional, but delicious!) is the perfect finishing touch. Enjoy! I really hope you enjoy this recipe! If you have questions, let me know!