Description
A creamy twist on traditional ramen, this Miso Ramen Carbonara combines rich flavors and textures for a delightful meal.
Ingredients
Scale
- 8 ounces ramen noodles
- 4 ounces pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame oil (optional)
Instructions
- Cook the ramen noodles according to package instructions. Drain and set aside, reserving 1/2 cup of the cooking water.
- In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, about 5-7 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the eggs, Parmesan cheese, miso paste, soy sauce, garlic powder, and black pepper until smooth.
- Add the cooked ramen noodles to the skillet with the pancetta or bacon. Pour the egg mixture over the noodles, tossing quickly to combine. The heat from the noodles will cook the eggs and create a creamy sauce.
- If the mixture is too thick, gradually add reserved cooking water until the desired consistency is reached.
- Drizzle with sesame oil if using, and toss again.
- Serve immediately, garnished with sliced green onions.
Notes
- For a vegetarian version, substitute the pancetta or bacon with sautéed mushrooms and use nutritional yeast instead of Parmesan cheese.
- Add vegetables like spinach, bok choy, or snap peas for extra nutrition and flavor. Sauté them with the pancetta or add them to the noodles just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A
Keywords: Miso Ramen Carbonara, creamy ramen, fusion recipe