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30-Minute Miso Ramen Pastina

Quick & Creamy 30-Minute Miso Ramen Pastina Delight

This 30-Minute Miso Ramen Pastina is a comforting fusion of Japanese ramen and Italian pastina, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian, Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Beef Bone Broth Chicken broth can be used for a lighter flavor.
  • 3 tablespoons White Miso Paste Yellow miso is a suitable substitute.
  • 2 tablespoons Mirin Rice vinegar with sugar can be used instead.
For the Pasta
  • 1 cup Acini di Pepe Can be swapped with orzo or ditalini.
  • 2 tablespoons Unsalted Butter Omit for a dairy-free option.
For the Aromatics
  • 1 tablespoon Neutral Oil Sesame oil can add extra flavor.
  • 1 medium Shallot Regular onion can be used in a pinch.
  • 1 tablespoon Fresh Ginger Grated for warmth.
  • 2 cloves Garlic Grated for a pungent kick.
  • 2 stalks Green Onions Reserve white parts for cooking.
For the Toppings
  • 2 pieces Ramen Eggs Soft-boiled and marinated.
  • 2 tablespoons Salsa Macha Chili crisp can be used instead.
  • 2 tablespoons Bonito Flakes Optional; fish sauce can substitute.
  • 1 tablespoon Gochujang Adjust to your heat preference.

Equipment

  • Medium saucepan
  • large skillet

Method
 

Step-by-Step Instructions
  1. Warm the Broth: Pour beef bone broth into a medium saucepan and heat over medium-high heat. Bring to a gentle simmer, about 5-7 minutes.
  2. Prepare the Onions: Slice the green parts of green onions for garnish and set aside. Reserve the white parts for later.
  3. Sauté the Aromatics: In a large skillet, heat neutral oil over medium heat. Add white onion, shallot, and ginger; sauté for 2 minutes. Stir in garlic and cook another 2 minutes.
  4. Toast the Pasta: Add acini di pepe to the skillet, stirring often for about 3 minutes until lightly golden.
  5. Incorporate Miso and Seasonings: Stir in white miso paste, gochujang, and bonito flakes. Mix until well combined.
  6. Cook Risotto-Style: Gradually add heated broth to the skillet, one cup at a time, stirring constantly. Allow to cook about 11-14 minutes.
  7. Finish with Butter: Once pasta is cooked, stir in unsalted butter until melted and well mixed. Adjust seasoning.
  8. Serve and Garnish: Ladle the ramen pastina into bowls, top with ramen egg, green onion curls, and salsa macha.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Best enjoyed immediately. Leftovers can be revived with extra broth when reheating.

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