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Japanese Tang OhNoodles

Japanese Tang Oh Miso Butter Ramen

Deeply umami, silky, and fast. Miso and butter turn a simple broth into something restaurant-worthy — Tang Oh is the green that was made for ramen.

Japanese Tang Oh Miso Butter Ramen
Deeply umami, silky, and surprisingly fast. Miso and butter turn a simple broth into something restaurant-worthy. Tang Oh's slight bitterness blooms beautifully in warm broth — it's the green that was made for ramen.

Method

  1. Cook the noodles. Prepare ramen noodles according to packet instructions. Drain and divide between two bowls.
  2. Build the broth. Heat sesame oil in a saucepan over medium. Sauté garlic for 1 minute until fragrant.
  3. Add stock. Pour in stock and bring to a gentle simmer. Do not let it boil hard.
  4. Whisk in miso. Remove from heat briefly. Whisk in miso paste until fully dissolved — boiling destroys miso's depth.
  5. Wilt the Tang Oh. Return to a low simmer. Add Tang Oh leaves. They will wilt in 60–90 seconds.
  6. Serve. Ladle broth and greens over noodles. Top each bowl with a halved egg, a knob of butter, spring onion, and sesame seeds.

Aeroveg tip: Add the butter right before serving, not into the pot — it melts tableside into each bowl, creating a glossy, rich finish you can't get any other way.