How to make miso ramen 味噌ラーメンの作り方

I don’t think I’ve ever met anyone who’s tried Japanese miso ramen noodles, and who hasn’t fallen in love. Needless to say, the ramen you get at a traditional noodle shop in Japan are the best, but for us poor sods who don’t live in Japan, I thought that the only way to get your miso ramen needs satisfied was to buy instant ones. There are a few good brands, but they are never as good as in the restaurants, and most of all they contain all kinds of strange preservatives and glutamate and shit. So, when I opened my Japanese cookbook from the 80’s the other day and found this recipe, that contained only ingredients that I had at home and that seemed super easy, I got very thrilled. And even better, the final product tastes great!
I’ve always wondered what makes the miso ramen broth taste different from just regular miso soup. I thought it’d be some super advanced ingredients, but believe it or not – what makes the difference is fresh ginger and garlic. Who would have known. Miso has a magical ability to blend with other ingredients and create really good flavours that are hard to recognize one by one. And I think that the miso ramen broth is a good example of that. It’s so tasty and good, but I would never have guessed that there’s fresh ginger in there. As for the vegetables you put in, you can use any kind you like. I think miso goes well with sweet vegetables like carrots and sweet corn. Bean sprouts are also common. I used what I had in my fridge!

So here’s what you need to make your own miso ramen from scratch.

For 2 people 二人分:
– 1 carrot, sliced into match stick shape マッチ棒のように切れれたニンジンを一本
– A handful of shredded cabbage 一握り切ったキャベツ
– A handful of sliced mushrooms, preferably shiitake but button mushrooms are OK aswell. 切ったキノコを一握り(椎茸が良いとも思う)
– A handful of sweet corn コーンの一握り
– Ramen noodles for 2 (It might be hard to find in your local asian shop, but in worst case decent looking egg noodles might work too) 二人分のラーメン
– 1 Vegetable stock cube (for 500 ml purpose) (I use preservative free ones that are more like jelly – a bit more expensive but tastier. The better the vegetable stock the tastier the broth) 500ミリようの野菜コンソメ。コンソメの品質しだいスープがうまくなり。
– 800 ml water 800ミリ水
– 2 cm of fresh ginger 2センチ生姜
– 2 heaped tablespoons of white miso paste 白味噌を大さじ2つ
– 1 tablespoon of Japanese soy sauce (shoyu) 醤油を大さじ1つ
– 1 garlic clove ニンニク一片
– Black pepper ブラックペッパー
– 1 teaspoon of bonito flakes (katsuobushi) (can be omitted) カツオブシを茶さじ1つ(なくてもオッケー)
– 1 egg (soft boiled or hard boiled, depending on how you like it) (can be omitted) 半熟卵を1個(なくてもオッケー)
1. Put the vegetables in the water (except from the corn) and bring to a boil. Boil until tender. Scoop the vegetables out and put in the bowl you intend to use for serving. And for God sake – save the broth!
2. Put the broth back in the saucepan, crush the ginger slightly (with the back of your knife for example) add  it together with bonito flakes, some black pepper and the vegetable stock cube. By using the same broth as for the vegetables you get a nice and deep flavour as well as extra nutrients from the veggies. Bring the broth to a boil again and cook for around 10 minutes to make sure that the flavours are extracted from ginger.
3. Meanwhile, cook the noodles according to instructions on the package. When they are done, drain and place next to the veggies. Add the sweet corn too.
4. When the broth has been boiling for 10 minutes, scoop up the ginger. Remove from heat and add soy sauce and miso paste. The broth should NOT be boiling while you add the miso paste.
5. Pour the broth over the noodles and veggies and crush the garlic clove over the bowl. Crack open the egg and add on top of your noodles. And there we go – that’s it! Enjoy while steaming warm. You won’t disappointed!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s