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–+ servings

Miso Ramen Pastina with Jammy Eggs

By: Nadia Aidi
|
Servings: 4 servings
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.
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Overhead view of a bowl of Ramen Egg Pastina in a rich miso bone broth with acini di pepe, topped with a jammy soft-boiled ramen egg, crisp curly green onions, and smoky salsa macha.

Equipment

Ingredients

Pastina

  • 4.5 to 5 cups beef bone broth or broth of choice
  • 4 green onions divided
  • 1 tbsp neutral oil
  • 1 shallot brunoise
  • 1/2 tsp ginger freshly grated
  • 1 garlic clove grated
  • 1 cup acini di pepe
  • 2.5 tbsp white miso paste
  • 1 tbsp gochujang
  • 1/2 tsp bonito flakes optional
  • 1 tsp mirin
  • 1 tbsp unsalted butter
  • 4 ramen eggs soft boiled
  • salsa macha to taste

Instructions

  • Warm Your Broth: Begin to warm your beef bone broth in a pot on medium heat and let it come to a low simmer.
    4.5 to 5 cups 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.
    4 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.
    1 tbsp neutral oil, 1 shallot, 1/2 tsp ginger, 1 garlic clove, 4 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.
    1 cup acini di pepe, 2.5 tbsp white miso paste, 1 tbsp gochujang, 1/2 tsp bonito flakes, 1 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.
    4.5 to 5 cups beef bone broth
  • Finish: Remove from heat and stir in the butter until melted.
    1 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.
    4 ramen eggs, salsa macha

Nutrition

Calories: 324kcal, Carbohydrates: 41g, Protein: 19g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 49mg, Sodium: 759mg, Potassium: 126mg, Fiber: 3g, Sugar: 5g, Vitamin A: 292IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info