Skip to main content

Miso Ramen

I'm pretty proud of myself.

I no longer have to crave Toshi's Ramen every time I drive by it. I can now make delicious miso ramen at home, and I intend to do so often. This may become a weekly dinner.

I hadn't tried this sooner because I thought I needed dashi to make good miso soup, and I didn't want to buy another specialty ingredient and then feel compelled to use it up. But I found this recipe, the reviews were good, and I had all of the ingredients, so I went for it.

The topping choices are endless, and Jess would like them to include meat, but my favorites are what I did this time: silken tofu, green onions, roasted corn, and egg.

I need to find good ramen noodles. I used the ones from a package of ramen this time (organic ramen from Market of Choice, but still). I'll explore the asian store and see what I can find.

Don't leave out the little splash of sesame oil. That's what makes it taste like restaurant soup. And if you limit it to a little splash, it's probably a whole lot healthier than restaurant soup.

UPDATE 4/21/16: I saw this recipe on Kath Eats Real Food and OMG SHE PUTS AVOCADO ON THE MISO SOUP. This is genius, and it has been added to the recipe below. It adds a rich creamy element, makes it more filling, and it's just plain delicious. Sometime I will replace the above picture with one that includes avocado, but that would require me to slice the avocado with patience so it's pretty.


The Recipe (serves 2):
3 c water
3 tb white miso
1 dash of fish sauce (it tastes good without this, too, if you want to omit)
garlic-chili sauce, to taste
sesame oil, to taste
ramen noodles
toppings: silken tofu, green onion, roasted corn, hard-boiled egg, sliced avocado, mushrooms, bean sprouts, sliced pork, green beans, shrimp, seaweed, other?

  • Bring water to boil
  • Lower heat and mix in miso
  • Add fish sauce and garlic-chili sauce
  • Add noodles and let them cook.
  • Ladle soup and noodles into bowls. Add toppings and a splash of sesame oil into each bowl.

The Verdict:
Overall grade: A+
Overall reason: Seriously amazingly delicious, and healthy, and cheap, and easy.
Time to prepare: 10 minutes, plus time to prep the toppings
Husband quote: "It's BETTER than Toshi's."


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...
2 comments
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more