Miso Ramen
AuthorPriyanka SivaramakrishnanDifficultyBeginnerCreamy, nutty, spicy, miso ramen to warm you up on the cold, cold Winter days.
In a large pot, build the base out of chicken stock (use vegetable stock if you are looking to make a veg ramen,) miso paste, and tahini. Add a splash of soy, vinegar, and chili paste and you can increase the flavour by adding a few mushrooms with their stalk, minced ginger and garlic. Close the lid and let it simmer for about 30 minutes. Let it develop some flavour.
To get the perfect soft boiled eggs, let the water come to a rolling boil in a pan. Gently lower the eggs with the help of a ladle. Turn the stove down to the lowest temperature and let them sit in the simmering water for 4 and ½ minutes. Gently remove them from the hot water and into a bowl filled with ice and water. Remember, if you are getting them directly from the fridge, you might have to adjust the timing to 6 minutes. This would also differ based on how cold your eggs are. Ideally bring them down to room temperature before starting.
In a small bowl, make a simple blend of soy, vinegar, jaggery, and chilli oil. Peel the eggs and let them sit in a bowl of the marinade until it’s time to assemble.
Start with your pan/cast iron nice and hot. Add a slab of butter and the whole mushrooms. Saute so that the mushrooms are well coated, bring down the heat to medium-low. Let them sit and get a nice char, sauteing every once in a while. Roast for about 8-10 minutes until they are nice and golden. Season them with salt and cracked pepper. Set it aside.
In the same pan you cooked the mushrooms, add a touch of sesame oil and place the bok choy the flat side down. Add about a tbsp of water and close the pan until the water evaporates or until the bok choy gets softer.
Add the soy, vinegar, and jaggery and mix well. Set it aside.
Cook the noodles according to the instructions on the packet. Drain, add a few drops of sesame oil, mix well and set aside.
Arrange your bowl starting with the noodles, pour in the broth, and gently place all the other accompaniments and meat if any. Slice your egg carefully and place it in the broth. Season with some sesame seeds and a touch of chilli oil. Add in a sliced sheet of nori.
Ingredients
Directions
In a large pot, build the base out of chicken stock (use vegetable stock if you are looking to make a veg ramen,) miso paste, and tahini. Add a splash of soy, vinegar, and chili paste and you can increase the flavour by adding a few mushrooms with their stalk, minced ginger and garlic. Close the lid and let it simmer for about 30 minutes. Let it develop some flavour.
To get the perfect soft boiled eggs, let the water come to a rolling boil in a pan. Gently lower the eggs with the help of a ladle. Turn the stove down to the lowest temperature and let them sit in the simmering water for 4 and ½ minutes. Gently remove them from the hot water and into a bowl filled with ice and water. Remember, if you are getting them directly from the fridge, you might have to adjust the timing to 6 minutes. This would also differ based on how cold your eggs are. Ideally bring them down to room temperature before starting.
In a small bowl, make a simple blend of soy, vinegar, jaggery, and chilli oil. Peel the eggs and let them sit in a bowl of the marinade until it’s time to assemble.
Start with your pan/cast iron nice and hot. Add a slab of butter and the whole mushrooms. Saute so that the mushrooms are well coated, bring down the heat to medium-low. Let them sit and get a nice char, sauteing every once in a while. Roast for about 8-10 minutes until they are nice and golden. Season them with salt and cracked pepper. Set it aside.
In the same pan you cooked the mushrooms, add a touch of sesame oil and place the bok choy the flat side down. Add about a tbsp of water and close the pan until the water evaporates or until the bok choy gets softer.
Add the soy, vinegar, and jaggery and mix well. Set it aside.
Cook the noodles according to the instructions on the packet. Drain, add a few drops of sesame oil, mix well and set aside.
Arrange your bowl starting with the noodles, pour in the broth, and gently place all the other accompaniments and meat if any. Slice your egg carefully and place it in the broth. Season with some sesame seeds and a touch of chilli oil. Add in a sliced sheet of nori.