easy miso ramen: still steaming!
Thanks to Satsuko Yoshizuka in about.com where I can find a lot about japanese cooking. link
When I cook at home I will try to prepare something healthy with more vegetable and little meat.
I love all kinds of noodles in particular the soup-based ones. Last week I cooked Miso Ramen. What so special about it? It was because I made the noodle soup from scratched (not those instant ones with lots of artificial flavourings), and it tasted close to those noodle place.
One day, I would like to prepare the ramen stock like Tess’ one. That will be a perfect ramen. But since it was a spontaneous idea to cook ramen that day, I am happy with this version.
The beauty of having noodles at home is that you can choose whichever vegetables you have at home or around, there is no strict rule so you can choose which ingredients you prefer. I have adapted slightly to the recipe in about.com.
- 3 portions of ramen
- few sprigs of coriander or spring onion, chopped
- 3 tbsp miso paste (I did not have the japanese miso, the one in the picture was korean miso which worked fine too, the amount can vary depending on the saltiness of the miso you have.)
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tbsp of chicken bouillon powder
- 1 tbsp sugar
- 1 small can of sweet corn (remove the liquid)
- 1 pack of enoki mushrooms (japanese: enokitaki, cantonese: gum)
- 500ml of hot water
- 120g of lean pork (cut in thin strips)
- 5 snake beans ( cut in pieces of 4cm length)
Other suggestions of vegetables: bean sprouts, cabbage, spinach, leek, etc.
Seasonings for the pork:
- Marinade the pork in a bowl and mix in the above seasonings and leave aside.
- Cook the ramen in large pan with large quantity of boiling water for 1 min or so following the package instructions), unwind the noodles with chopsticks. Drain and cool the ramen in cold water quickly.
- Heat oil in a wok or frying pan, add 1/3 of minced garlic, then add in snake beans and saute for a few minutes until it is cooked. Turn the beans on a plate and keep aside.
- Repeat as above without garlic for the carrots. The carrots do not need to be fully cooked.
- Heat oil in the wok or frying pan, add 1/3 of minced garlic and ginger and saute the marinated pork on medium heat until cooked.
- In the large pan, pour in 500ml of hot water, season with chicken bouillon powder, sugar, soya sauce, and bring to boil. Turn to low heat and then add in the miso and stir until it is melted completely. You can now put the drained ramen into the pan and bring it to boil.
- Turn off the heat and serve the ramen in 3 big bowls (optional: put some minced garlic and a few drops of sesame oil at the bottom of the bowl). Place the cooked vegetables and pork as in the picture above.
- Garnish with coriander or spring onion as you like. Sprinkle some sesame on top.
- Lastly pour in the hot miso soup over the ramen and ingredients.
- Serve immediately.