This is a simple and easy recipe for anyone who wants to try a hand at making homemade Japanese ramen. I made this dish this evening and it was a real crowd pleaser! A large bowl of ramen is great on a cold wintry day, when you want something warm and yummy in your tummy! (Recipe adapted from Rasa Malaysia w/ a few variations)
Ingredients:
Fresh Ramen noodles (for two)
4 cups water
4 tablespoons white miso paste
4 tablespoon chili oil
1/2 teaspoon hondashi (Bonito Fish Soup Stock)
1 lbs white mushrooms (sliced in half)
2 hard boiled eggs
1/2 can corn kernels
1 Narutomaki (Japanese fish cake w/ pink swirl)
1 stalk scallion (finely chopped)
1 tablespoon sesame seeds (pound with mortar and pestle until fine or find any other method to mash it until its fine and powdery)
Season roasted seaweed (cut into strips)
Toasted shallots (can be bought pre-made in a jar at any Asian market)
Cooking Directions:
1. Bring water to a boil and add 4 tablespoon of white miso paste, hondashi, eggs, sliced mushrooms and finely ground sesame seeds.
2. Bring the soup base to a boil and reduce heat and let it simmer for about 10 mins.
3. Add the chili oil.
4. Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain and set aside.
5. In a large bowl, add the noodles and then top it with the hard-boiled egg (sliced into half), nartomaki, corn kernels, roasted seaweed, chopped scallion and toasted shallots. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.
