Miso Ramen Pastina with Jammy Eggs
Serves 4
5 mins prep
25 mins cook
30 mins total
This Miso Ramen Pastina uses the risottata method to slowly cook tiny acini di pepe directly in a rich, savory broth. This technique forces the pasta to absorb deep umami flavor while releasing starches to create a naturally glossy sauce. Serve it hot and creamy. Break a jammy ramen egg over the top so the yolk melts into the pasta, then finish with crisp green onions and a drizzle of salsa macha for a smoky, textural crunch.
Pastina
Warm Your Broth: Begin to warm your beef bone broth in a pot on medium heat and let it come to a low simmer.
cup beef bone broth
Curly Green Onions: Slice the green parts of the onions into thin strips and place them in a bowl of cold water to crisp and curl. Slice the light and white parts and save for the next step.
green onions
Sauté: Heat a pan over low heat for 2 minutes. Add the oil, shallot, and ginger and cook on low for 2 minutes. Add the grated garlic and the chopped white and light green onions to the pan and cook on low for 2 more minutes.
tbsp neutral oil
shallot
tsp ginger
garlic clove
green onions
Toast Pastina: Add the acini di pepe and toast over medium-low heat for 3 minutes. Stir in the miso paste, gochujang, bonito flakes, and mirin until the pasta is evenly coated.
cup acini di pepe
tbsp white miso paste
tbsp gochujang
tsp bonito flakes
tsp mirin
Cook Risotto-Style: Pour in 1 cup of the hot broth, maintaining a gentle simmer and stirring frequently until the liquid is absorbed. Continue adding broth 1 cup at a time, stirring often, until the pastina is al dente, about 11 to 14 minutes.
cup beef bone broth
Finish: Remove from heat and stir in the butter until melted.
tbsp unsalted butter
Eggs and Serving: Drain the curled green onions. Divide the hot pastina into bowls. Top each with 1 ramen egg, the curled green onions, and a drizzle of salsa macha.
ramen eggs
salsa macha
