Miso Ramen & A Different Version of Love [RECIPE]

Good Morning Everyone!

I hope you had a lovely Valentine’s Day. Around the Noob Chef household I pinched a nerve and was laid up in bed. All those thoughts of a romantic night or throwing a fun family party complete with a heart shaped dessert…. went flying out of the window. But last night as I was snuggled up in my giant bed with the Noob Chef Junior and Mr. Noob Chef helping to nurse me back to health, I looked over and felt so grateful. Sometimes it’s not about the flowers… or chocolate… it’s simply about an act of love. I feel incredibly blessed for my family, and really that’s what Valentine’s Day is all about. Though I couldn’t cook last night, I did manage to whip up this miso ramen the day before that I’d love to share with you 🙂 .

So let’s take a look at today’s recipe.

This miso ramen was my valiant effort at making “real” ramen. If I’m being honest, I still am partial to instant ramen noodles. Maybe I’m just used to them. I don’t know. But the broth and toppings were divine. This ramen calls for thin spaghetti in place of ramen noodles but do what you feel is best. However, the magic in this soup is the broth. It’s rich, deep, spicy but not overly so and incredibly comforting. The family really enjoyed it and I hope you do too. Enjoy this recipe everyone and as always, keep on cooking! ❤

IMG_4171

Miso Ramen 

Courtesy of: Japanese Cooking 101 

Serves: 4

Ingredients: 

Soup
A
    • 6 C water
    • 2 cloves garlic, crushed
    • 20g ginger, sliced
    • 1/2 lb (225g) ground pork
    • 3-4 green onions
    • 3″x1″ (8x3cm) Dried Kombu
B
    • 5-6 Tbsp Miso Paste
    • 2 Tbsp Sake
    • 1 Tbsp Soy Sauce
    • 1/2 tsp sugar
    • 1/4 tsp chili bean paste such as Tobanjan or any chili paste
C
    • 2 Tbsp sesame oil
    • 1 clove garlic, grated
Noodles
    • 300g dried thin spaghetti
    • 8 C (2L) water
    • 2 Tbsp baking soda
Topping
  • Yakibuta
  • soft boiled egg halves
  • green onions, cut finely
  • corn, pan-fried with butter and salt

Instructions:

  1. Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won’t have time to prepare the toppings at the end.
  2. Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
  3. Add ingredients B to the broth and let it simmer at low heat.
  4. In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
  5. While cooking pasta, add ingredients C to the soup and stir.
  6. After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.

 

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