Miso Ramen
Maybe it's the winter weather, but I have been craving for a hot bowl of miso ramen with lots of chili oil and chili flakes. I don't know of any restaurant in Perth that serve good miso ramen. So I decided to have a go at making one. It turned out quite well. But I think it's missing something and I couldn't figure what... Also I couldn't find ramen noodles. So I used wanton noodles instead.
Miso Ramen recipe
Makes 2
ramen noodles
corn kernels
bean sprouts
spring onion
season roasted seaweed
chili oil
chili flakes
3 tablespoon white miso paste
dashi stock
4 1/2 cup water
10cm dried dashi kombu
1 loose handful bonito flakes
1 tablespoon mirin
Method:
1. Bring water to boil.
2. Turn heat down and bring water to gentle simmer.
3. Put dried dashi kombu and bonito flakes in simmering water for 30 minutes.
4. Strain stock through a fine sieve.
5. Bring stock back to boil.
6. Dissolve miso paste to stock.
7. Cook noodles in a pot of boiling water until cooked. Drain noodles and put in serving bowl.
8. Topped with corn kernels, bean sprouts, and spring onion.
9. Pour the miso soup into the bowl and add chili oil and flakes.
10. Serve immediately.
