This hearty and delicious soup was inspired by Japanese miso ramen, one of the three types of basic ramen soup in Japan.
I made my version by adding white miso paste (available in most large grocery stores these days) to venison bone broth along with aromatics, and water used to reconstitute dried shiitake mushrooms. Dried mushrooms and their soaking liquid add something special to the dish but if you can’t find them feel free to use fresh, though you’ll have to sauté them first. I must say, the flavour of rich meaty venison broth mixing with the freshly seared venison steak was phenomenal and a nice change from the more common braised meat you find in soups.
Have fun with the garnishes. You’ll definitely want a jammy egg in there, but customize the rest of your ramen by adding any or all of the garnishes I’ve suggested, or you can come up with some of your own!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.