Miso Ramen | Pink Wings
Mmm...I love how you can see the steam coming off of the soup! I love this stuff.

Rating: 9/10
Why: I left room for one point because hubby says the ramen IN Japan will be better. Makes sense, but I don't exactly have the most developed palate nor am I a respector of ramens so...I think this was pretty dang good, especially since it is so quick and easy. Except stay away from the pickled ginger if you've never had it. We only have it because hubby loves it. Otherwise blech!




Miso Ramen
Serves 2


  • 4 cups pork or beef broth
  • 1 tsp dashi
  • 1/2 Tbsp soy sauce
  • 2 Tbsp miso
  • 8 oz fresh ramen noodles
  • green onions, chopped
  • fresh bean sprouts
  • 1 hard-boiled egg, sliced in half
  • corn kernels
  • beni shoga (pickled radish), opt.


Directions:

In a medium-sized pot, combine the broth, dashi and soy sauce. Mix and bring to a boil. Once it boils, remove from heat and add the miso. Stir until dissolved.
Fill a separate pot with water and bring to a boil. Cook the noodles until done (about 3 minutes).
Assemble by placing the noodles in a bowl and topping with bean sprouts, green onions, hard-boiled eggs, corn kernels and pickled radish. Then ladle in the miso broth. And enjoy.

Broth recipe from Steamy Kitchen.

Linking with Whatever Goes, Jam Hands, Wonderfully Creative Wed, Sweet Sharing

5 comments

  1. We were planning to go out for sushi tonight, but now I'm wondering if ramen is a better idea. Yum!

    ReplyDelete
  2. Beni shoga is red pickled ginger made by placing fresh ginger in ume-su, the the leftover brine from making of ume-boshi (pickled plums). Shiso is used to color the plums and therefore the ginger turns red also.Most of the commercial varieties of beni shoga use vinegar, citric acid and artificial red coloring. Takuan is a yellow pickled daikon radish made by fermenting the salted and sun-dried daikon root with nuka rice bran. Here is a good resource for Japanese pickles (tsukemono): http://tokyostation-yukari.blogspot.com/2011/04/nukazuke-pickles-recipe-by-chef-michael.html

    Hope this helps!
    Chieko

    ReplyDelete
  3. Must say...scary looking ramen...not even spelled correctly and made in China! To make Japanese food, ingredients can't come from China!

    ReplyDelete
    Replies
    1. Lol. That is funny that I didn't even notice the "raman." The katagana is correct though. But I can't say I agree about it having to come from Japan. I mean, even though I'm in America should I only eat pasta made in Italy?

      Delete

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