Saturday, January 30, 2016

Miso-based Ramen Soup

Following up on my previous post, here is the "semi-spicy" miso-based Ramen soup. Actually I like this one better personally :)  Give it a try, too.

Ingredients (1 serving):
a) miso (Japanese miso is preferable, but Korean bean paste would also work fine!) --- 1 tbsp
b) grated ginger and garlic (or ginger garlic paste) --- 1/3 tbsp
c) Toban Djan (Chili Bean Sauce) --- 1/3 tbsp (you can get this at 1MG or Nature's Basket)
d) oyster sauce --- 1/2 tsp  (you can get this at 1MG or Nature's Basket)
e) soy sauce --- 1/2 tsp  (you can get this at 1MG or Nature's Basket)
f) chicken stock and/or Japanese dashi powder ---  about 1 tsp (or to taste) 
g) sesame oil --- a few drops (or to taste)
h) white pepper --- to taste
i) lard (if available) --- 1/2 tsp

1) Put a, b, c, d, e, g, h, and i (if available) into a Ramen bowl
2) In a pot, start boiling 2.5 cups of water. Once the water is hot, add f, stir, and let it boil on medium heat
3) Pour "hot boiling" 2) into a bowl of 1) little by little, mixing well and checking the saltiness.

That's it. Your soup is ready!

Depending on how long you need to boil the noodles, get the process started before your soup is finished. Once the noodles are boiled, drain and put into soup.

I typically top my miso-based Ramen with either a boiled or fried egg and sauteed mixed veggies (cabbage, bean sprouts, carrots, green pepper, etc). Sprinkle chopped green onion and sesame seeds, and your Ramen is ready to eat!

I will post a dal soup version soon!

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