Miso Ramen (Segretto Saucepan Edition)

Ease of Preparation: Medium
Time of Preparation: 2.5 hours
Yield: 4 servings

A comforting ramen you’ll never want to get from a packet again. With soy-pickled eggs, a deep umami broth, and chewy noodles, this recipe turns your kitchen into a ramen shop. The Segretto Saucepan helps extract maximum flavor during broth-making and marinating, ensuring every detail shines.

Ingredients

Ramen Eggs

• 4 eggs

• ¾ cup (180 ml) mirin

• ½ cup (120 ml) light soy sauce

Ramen Broth

• 4 scallion whites

• 2 tablespoons (30 ml) mushroom dashi powder

• 16 cups (4 L) water

• 1 large piece kombu

• 15 dried shiitake mushrooms

• 3-inch (7.5 cm) piece ginger

Noodle Bowl

• ½ cup (120 ml) white miso

• 1 tablespoon (15 ml) soy sauce

• 2 tablespoons (30 ml) chili oil

• 2 tablespoons (30 ml) mirin

• 2 packages (454 g each) dried alkaline noodles

• Ramen broth (from above)

• Ramen eggs (from above)

• 1 can (14 oz / 411 ml) bamboo shoots, drained

• 8 wood ear mushrooms, rehydrated

• 4 scallion greens, thinly sliced

• 1 cup (240 ml) fresh corn kernels, blanched

Method

Ramen Eggs (Segretto Saucepan Use #1)

1. In the Segretto Saucepan, bring water to a gentle boil. Lower in the eggs and cook for 7 minutes.

2. Transfer immediately to an ice bath, then peel.

3. In the same saucepan (wiped clean), combine mirin and soy sauce. Add peeled eggs and marinate for 2–4 hours.

4. Before serving, halve the eggs lengthwise.

Ramen Broth (Segretto Saucepan Use #2)

1. Char scallion whites and ginger using a blowtorch until evenly blackened.

2. In a large stockpot, bring water to a boil. Add kombu, shiitake mushrooms, and mushroom dashi powder. Simmer 30 minutes. Remove kombu.

3. Add scallions and ginger. Continue simmering 1.5 hours.

4. Strain the broth into the Segretto Saucepan. Reserve mushrooms, slice them, and set aside for garnish.

   • Tip: The Segretto’s compact size and heat retention keep the broth piping hot for serving without over-reducing it.

Noodle Bowls (Assembly in Segretto Saucepan)

1. Cook noodles according to package (al dente preferred).

2. In a mixing bowl, whisk miso, soy sauce, chili oil, and mirin. Divide among 4 serving bowls.

3. Use the Segretto Saucepan to ladle hot broth into each bowl, stirring to dissolve the miso mixture.

4. Add noodles, halved eggs, bamboo shoots, shiitake slices, wood ear mushrooms, scallion greens, and corn.

Serve immediately, while the broth is still steaming from the Segretto’s even heat.