It’s quite in vogue now to pimp your instant noodles, so it seemed timely to share my own spicy miso ramen recipe. The fanctastic thing about this recipe is it is so adaptable allowing you to add toppings to your hearts content, or if you need to save some money 5 key ingredients will make a very filling basic broth.
This recipe has one caveat, I love ramen, so I’m under no false pretences that this recipe is not a real ramen, I usually call it “fake ramen” but sometimes that conjures up images of play food so I didn’t title it this on the blog. The real ramen is a delicious, near holy, slow cooked broth that can take a life time to perfect this recipe is an instant homage to the ramen gods.
What you need:
4 heaped tbs of dashi paste
1 heaped tbs of chilli paste
1 egg per person
1 nori per person
1 pack of noodles
Let’s do this:
- Take 2L of water and bring to the boil (in the mean time begin egg preperation)
- Prepare noodles according to packet instructions
- Once boiled add the 4 tbs of dashi and 1 tbs of chilli paste and stir through.
- Reduce the water to a simmer while you assemble the other ingredients
For the eggs
- Place eggs in a cold kettle covering slightly with water
- Boil the kettle
- Once the kettle has boiled let the eggs rest still inside the kettle for about 3 minutes
- Fish the eggs out – I have a cute minature ladel that does this but with skill any spoon should work
- Place the eggs in a bowl of cold water,
- The eggs will have a runny yolk so my suggested peeling method is to gently crack the shell by lightly rolling the egg on the bench, under a flowing cold tap begin peel the egg, try and grab the membrane under the shell because then it’s all smooth sailing.
- When peeled cut the eggs in half for serving.
- To serve place the noodles in a deep bowl before adding the broth.
- Fold a nori sheet in half to form a large triangle and place on the edge of the bowl.
- Pop in the eggs
I often serve this with some pan fried tofu, my fave special braised eggplant, or for a real “fake ramen” touch, fried salami as a chashu pork subsititute, also you can use instant noodles. I like to think Dan Hong would be super impressed with my #shelfiehacks.
You can make this recipe for $2.75 per serve squeezing 4 dinners out of the paste and nori plus your choice of noodles (you cannot buy all the ingredients at the two major supermarkets, I get my dashi and chili paste at my local Asian Supermarket, these prices are based on my last purchase). You can use instant noodle cakes, but I prefer the refrigerated egg noodles from the Asian grocer which are $3 for 3 serves. So if you used them $5.75 a serve!!