Friday, September 10, 2010

Home prepared miso ramen

Long time no see, ramen lovers!

The weather has gotten cooler since the latest typhoon has passed through and that really puts me in the mood for ramen! My ramen consumption was minimal during the summer due to the heat. I was looking to go to a delicious ramen restaurant today but I didn't want to go alone, after all sharing delicious food is so much better than eating alone! So I decided to whip up some ramen at home. It's not as good as the ramen restaurants I like to go to, but it's certainly better than most at-home ramen.

So today I'm going to teach you all how to make delicious Sapporo-style miso ramen from store bought materials. Sapporo-style miso ramen is slightly different than other types of miso ramen in that corn and butter is usually added to it. Garlic paste is optional.

What you'll need
-Store bought package of miso ramen (including the miso broth paste and noodles)
-Moyashi (bean sprouts)
-Chashu (thickly cut pork slices)
-Corn niblets
-Egg, partially boiled
-Spring onion
-Bamboo shoots

Boil up a little more water than the amount you want in your soup. Remember, some of the water will evaporate! Dice one clove of garlic into tiny pieces and throw that into the boiling water. Let that boil for a couple minutes and add your noodles. Mix them up a bit ensuring that they're not lumped together or sticking to the bottom then add the miso paste and mix it up. Then add the moyashi and mix that in with the noodles. Let it cook for about a minute or little less. Add a couple slices of chashu so the pork flavoring seeps into the broth. Add a little butter for taste and let it cook on low heat for a couple minutes. Add the corn niblets, let it cook for a little longer, just another couple minutes. Serve it in a bowl, I like to add a slice of fresh chashu at this point. Add bamboo shoots to your liking. Carefully crack open the partially boiled egg and add that to the bowl and top it off with a handful of finely chopped negi. Add a tiny dollop of garlic paste if you think it's necessary. Voila, an easy way to make cheap store bought ramen a lot more memorable!