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.
