Wednesday, June 23, 2010

RECIPE: Miso Ramen

from About.Com: -- my vegetarian/pescatarian changes are in RED

  • 1 tsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp minced fresh ginger
  • 2 oz. ground pork (omitted)
  • 5 oz. bean sprouts, rinsed
  • 4 oz. cabbage, chopped
  • 2 oz. carrot, cut into thin strips
  • 4 cups warm water
  • 2 tsp chicken bouillon powder (substituted veggie bouillon)
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 4 Tbsp miso paste
  • 2 Chukamen (raw Chinese noodles)
  • 1/2 tsp sesame oil


Heat vegetable oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute pork (omitted for veggie) on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet. Season with chicken (veggie) bouillon powder, sugar, and soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot. Put Chukamen noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into two noodle bowls. Pour hot miso soup over the noodles with ingredients on top.

*Makes 2 servings

This recipe seems to always make 3-4 servings when I make it. Of course, I'm not filling 9in bowls, like the restaurants serve. The broth is very tasty and doesn't seem nearly as salty or oily as some shoyu ramen I've had. I've used both prepackaged ramen noodles (minus the flavor packet) and Chukamen noodles. Both complemented the flavors differently, but were both just as good. The only thing that it is missing is a bit of Naruto fish cake and a boiled egg.

1 comment:

  1. This is a really nice treat for myself after getting my Basset Certification! I am always craving for Ramen ever since I tasted it. It's more like a special noodles with lots of toppings. I feel like I know now why Naruto (anime) likes it. :)