I've talked about how I love noodles. If I had to name my top 10 dishes, I'm sure it would contain a couple of noodles dishes & one of them would have to be ramen. I don't remember when my love affair for ramen started. Maybe after I watched Tampopo.
To me, nothing says comfort food like a steaming bowl of ramen. I used to frequent this tiny ramen place in NY called Rai Rai Ken for my fix. When I'm in Tokyo & have my way, I would probably be eating ramen everyday. Whenever I'm in Paris, I must head over to Rue St Anne to any one of the many ramen joints.
Again, it's one of those things I've never thought to prepare it myself. The thought of making the broth seems daunting enough. Rasa Malaysia made it here and after drooling for a long time over the delicious bowl of ramen (I click back occasionally just to drool & my photos pale in comparison), I decided to give it a go.
It turned out really well. I was so ramen-deprived that I ate 2 bowls. What a pig ! The broth was surprisingly good - don't leave out the sesame seeds - it makes the soup so much more fragrant. I had a small piece of char siew left over so I added that in. I also added bamboo shoots cos that's my favorite although I didn't marinade them, which I will do the next time. The Japanese fish cake I bought in Geneva for the sole purpose of putting in my ramen.
Spicy Miso Ramen
source Rasa Malaysia
makes 2 bowls
4 cups of water
4 Tbsp white miso paste
3-4 Tbsp chilli oil (optional if you don't want it spicy)
1/2 tsp dashi stock
1 Tbsp white sesame seeds (pound with mortar & pestle till fine)
Light soy sauce, to taste
hard boiled eggs, in half
Japanese fish cake, sliced
spring onion, sliced
nori seaweed. cut into strips
char siew, sliced
pickled bamboo shoots
1. Bring water to boil & then add miso paste, dashi stock & finely ground sesame seeds. Boil & reduce to 3.5 cups. Add in chilli oil & light soy sauce
2. Prepare noodles & set aside
3. In a serving bowl, add the noodles & then place your choice of toppings. Pour the miso soup into the bowl & add the seaweed strips. Serve steaming hot