How to make a Miso Ramen noodles soup with all the works

How to make a Miso Ramen noodles soup with all the works

How to make a Miso Ramen noodles soup with all the works

Soup Name: Japanese-styled miso ramen noodles soup

Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea flavored) and toppings (so many options!).

Nature:  Neutral

Taste: Savory and sweet

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

This simple, easy-to-make with readily available Japanese-styled Miso Ramen is awesome for a rainy day or when you need to whip up something quick. In short, Miso ramen can go with anything you can dig up in your fridge, including leftovers, frozen goodies or simply by itself. It’s so popular and so easy, it can be classified as instant noodles in Asia where manufacturers have made it into the 5 minute meal with all packaged sauces and condiments. In this version, I’m still using packaged dashi (Japanese fish stock) and miso, but one day, I will make dashi from scratch! We also purposefully went to buy some Japanese-styled fish sticks, known as Narutokmaki, and some fancy looking “piggy” narutomaki. I love Japanese food (so does my whole family) and the Japanese culture, styling, food is highly prevalent in Hong Kong. To be honest with you, if I had to pick one cuisine which I had to eat for the rest of my life, it would be Japanese. And plus my kids all attended a Japanese International Kindergarten, they are/were highly influenced by their Japanese peers. You should see some of the award-winning Japanese lunch boxes that the Japanese moms prepare, they win hands down!

    For my family, I made 4 portions, but the portioning of the toppings is really dependent on what people prefer. I am talking about custom-design Miso Ramen! For example, one child is crazy about green peas, so she pretty much ate them all! The other is crazy about narutomaki, so she also ate them all!
    I boiled the corn in the miso and dashi soup at the beginning with the egg. This will help infuse flavor into the corn.

    You can use either fresh or dried ramen. The fresh kind are pretty awesome though and can be bought at Japanese supermarkets in the cold sections.

    For these types of noodles, the toppings can get as creative as your imagination.

    You can use: 

    • Any types of veggies really (corn, peas, carrots, bak choy, choy sum, onion, green onions…)
    • Any types of readily prepared meats (sausages, BBQ pork, sliced pork, ham, chicken strips, fish balls, beef balls…)
    • Japanese styled narutomaki (they are really creative with the types of narutomaki available – see piggies below!)

    Here are some really cute and yummy narutomaki piggies! The Japanese kiddies bring these to school as is and eat them with cute toothpicks.

    The final product for the children. We turned it into “buffet-styled-make-your-own-ramen” dinner – so basically laid out all the toppings and just gave the kids a bowl of soup with ramen and let them figure out the rest! It’s a great activity and they loved it! Plus, you hold them accountable in all the food they took.

    What’s involved?

    Prep time: 15 mins

    Cook time: 15 mins

    Total time: 30 mins

    Serves: 1 serving

    Ingredients (serves 1)

    Equipment you’ll need

    Single use ceramic pot. This is perfect for one person! I will also use this for the inner pot of a double boiler. Very versatile!

    My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for soups!

    Fine mesh scooper. Perfect for oil, foam, debris from your soap. I will use this to scoop out the boiled corn to set aside for later.

    Cooking Instructions
    1. In your cute ceramic single pot, start boiling your water and add in the egg(s) while the water is still cold and the corn.
    2. Once the water starts boiling, add in the dashi and miso (to help also flavor the eggs and corn).
    3. Boil the eggs on medium heat for 7 minutes, remove and drop into a cold water bath. This is your onsen egg!
    4. Boil the corn for another 5 minutes, remove and let cool.
    5. Drop in your fresh ramen and let that boil for 5 minutes (or until desirable tenderness).
    6. Add in frozen peas and sausages, cover and let that boil for 2 minutes.
    7. Add soy sauce to soup to desired saltiness (although with the amount of dashi and miso, to me, it’s sufficiently salty).
      7. Cut corn off the cob and serve on top of noodles.
      8. Gently remove the shell from the egg. Half the egg with a sharp knife. The middle should be soft and gorgeous!

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