30 minute miso black pepper ramen carbonara
The simplest street food esque-dish that blends Asian and Italian flare into one big, creamy bowl of noodles. Whip up the crispy onions while you prep the rest of the dish!
Ingredients
- 2 large yellow onions, diced into 1/2 inch pieces
- 2 tbsp butter
- 2 tbsp balsamic vinegar
- 3 eggs, at room temperature
- 2 tbsp yellow miso
- 1 tsp fresh ground black pepper
- 1/2 cup fresh parmesan cheese, shredded, plus more for serving
- 4 squares ramen noodles, seasoning packet discarded
- 1/2 lemon, for juice
Instructions
- Whisk together the eggs, miso paste, black pepper, and parmesan until combined. Set aside.
- Melt butter in a skillet over medium heat. Stir in the onions and a pinch of salt and pepper. Cook for 10 minutes. Switch the heat to high and pour in the balsamic vinegar. Cook until deep golden and slightly crispy, about 5 minutes longer. Remove from the heat.
- While the onions caramelize, bring a large pot of salted water to a boil. Cook the ramen according to package directions. Drain, reserving 1/2 cup of the pasta water.
- Add the noodles back to the hot pot and QUICKLY toss with the miso sauce until creamy. If the sauce is too thick, add pasta water a tablespoon at a time to thin.
- Divide into bowls and sprinkle with the crispy onions. Garnish with sliced green onions, fresh basil, and additional parmesan, as desired. Serve immediately.
Notes
*To store: I recommend you eat the carbonara straightaway, but if you do have leftovers, they keep for up to 2 days in the fridge.
*Ramen noodles: Use whichever brand you prefer. I personally don't love rice ramen, but if you do, Lotus is a good bet. If you can get your hands on Sun Noodles, try them!