RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
Miso Ramen Recipe
July 12th, 2008Recipes, 30-Minute Recipes, Recipes, Japanese Recipes, Recipes62 Comments
I am not sure what it is, it could be the heat outside, but I just don’t have much of an appetite lately, especially for lunch.
Lunch is tough because I am definitely not a sandwich and salad type of person (I frown at the very thought of them), but Chinese food and Malaysian food with rice, stir-fry’s, curries and spices seem too heavy as of late. I wanted something lighter for my lunch, and this bowl of homemade spicy miso ramen came to my rescue. Other than ramen, I have also been eating cold soba noodles and oden, which are equally light and refreshing. I love Japanese food, it’s just refreshing and pleasant–exactly what I need…
I have always thought that making ramen is no small feat, but was very surprised to find out that it’s actually rather easy, if you are willing to cheat. (As you all know, I am quite a cheater when it comes to cooking; I don’t mind taking shortcuts as long as it doesn’t compromise a recipe too much.) The soul of ramen is its soup stock or dashi—where bonito flakes and kombu (seaweed) are boiled in water and then strained. I didn’t have both ingredients so I cheated with hondashi or an instant powdered alternative which essentially is an MSG.
It turned out very well, almost like the spicy miso ramen I get at my favorite ramen joint Santouka. The miso ramen was very tasty, spicy, and I couldn’t get enough. And now, my appetite is totally back!
Want more Japanese recipes? Try the following on Rasa Malaysia:
- Asari Miso Soup (Miso Soup with Clams)
- Nobu’s Black Cod with Miso
- Spinach and Tofu Salad with Japanese Sesame Miso Dressing
- Miso-marinated Sea Bass
(Click Page 2 for the Miso Ramen Recipe)
Pages: 1 2
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
Pingback:options! « Fortune Cookies Are Too American
I’ll share a little secret for miso ramen – add some diced dikon in the soup, the flavor adds to dashi very well.
Pingback:Tampopo by Juzo Itami (1985) « my-XL-films
Pingback:Soup for the storm, part 2: Ramen for a rainy day « peace and sunshine
it really looks good. I will try it later. Hope I can find all the ingredients in my area. I think I have eaten something like that in beijing long time ago. It was yummy.
I have been looking to buy for a fresh Ramen Noodle in Asian Markets in around Seattle area, but still cannot find any with a decent quality. They are mostly packaged with seasoning but I just want the noodle. Can you help? Thanks.
what do you call those white circles with pink stripe in the ramen soup.
becaus I would love to taste them and make my soupe complete.