Ingredients:

  • 1 cup Bread Flour
  • 1/2 cup Warm Water (105°F/40°C)
  • 1 teaspoon Active Dry Yeast
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Dried Oregano & Basil Mix
  • 1/4 cup Grated Parmesan Cheese
  • 6 cups Chicken or Vegetable Stock
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1/4 cup White Miso Paste
  • 2 tablespoons Soy Sauce (Shoyu)
  • 4 cloves Garlic, minced
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Dried Italian Herb Blend
  • 1 tablespoon Vegetable Oil
  • 1 lb Fresh or Dried Ramen Noodles
  • 1 cup Low-Moisture Mozzarella Cheese, shredded
  • 4 oz Pepperoni Slices
  • Small handful Fresh Basil Leaves
  • Extra Grated Parmesan, to taste

Instructions:

  1. Activate Yeast: Combine warm water and yeast; let stand until foamy (about 5 minutes).
  2. Mix Dough: In a bowl, whisk together flour, salt, oregano, and basil. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead & Rest: Knead briefly (2 minutes). Cover and let rest in a warm spot for 30 minutes.
  4. Shape & Bake Croutons: Preheat oven to 400°F (200°C). Roll the dough out very thinly (about 1/8 inch thick) onto a lightly oiled, parchment-lined baking sheet. Brush lightly with more oil and sprinkle evenly with Parmesan. Bake for 10-12 minutes until lightly golden. Once cooled slightly, cut into rough, bite-sized crouton shapes.
  5. Sauté Aromatics: Heat oil in a large stockpot over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  6. Build Depth: Stir in the crushed tomatoes, onion powder, Italian herbs, and red pepper flakes. Cook for 5 minutes, stirring occasionally.
  7. Simmer Broth: Pour in the stock. Bring to a gentle simmer. Whisk the miso paste in a small bowl with 1/2 cup of the hot broth until completely smooth, then stir the dissolved miso mixture back into the pot along with the soy sauce.
  8. Final Simmer: Reduce heat to low and allow the broth to gently simmer for at least 30 minutes to marry the flavours. Keep hot.
  9. Cook Noodles & Pepperoni: Prepare the ramen noodles according to package directions and drain thoroughly. Quickly sauté the pepperoni slices in a dry pan until slightly crisp, then drain excess grease.
  10. Assembly: Divide the cooked noodles among four large ramen bowls. Ladle the hot pizza broth over the noodles. Immediately top each bowl with shredded mozzarella, crispy pepperoni coins, and the homemade pizza croutons.
  11. Garnish and Serve: Finish each bowl with fresh basil and extra grated Parmesan. Serve immediately.