Soulfood for the Cold Season - Miso Ramen

5 Dezember

Ingredients or 4 servings

  • 200g Ramen noodles
  • 50g ginger
  • 4 eggs
  • 4 Cloves of garlic
  • 2 shallots
  • 6 tbspMiso paste
  • 2 tbspsesame seeds
  • 2 tbspSesame oil
  • 2 tbspsugar
  • 2 tbspSake
  • 1 TLChili sauce
  • 2 tspsalt
  • 1/2 tspwhite pepper
  • 2L broth (chicken or vegetable broth)
  • soy sauce

Thin pork, beef or chicken strips, tofu, carrot strips, corn, pak choi, zucchini, mushrooms, shiitake mushrooms, green onions, etc. can be added according to taste.

Preparation:

1. Peel the garlic, ginger and shallots and chop finely. Heat the sesame oil in a large pot and sauté the garlic, ginger and shallots. Add the miso paste and sauté the mixture. Then deglaze everything with 2 liters of broth.

2. Add the sugar, sesame seeds, sake, salt and pepper and let the liquid simmer for another 10 minutes. Meanwhile, you can wash the vegetables and cut them into mouth-sized pieces before adding them to the broth and simmering for another 7 minutes. Also, cook the eggs, hard or soft according to taste, and then peel them.

3. Cook the ramen noodles according to package directions and drain well. Then add the noodles to the vegetable broth and season everything with soy sauce.

4. Pour the soup into a bowl and decorate it with a halved egg and the remaining toppings (depending on your taste).

Tip: Eat your miso ramen in typical Japanese way by fishing the ramen noodles and garnish out of the broth with chopsticks and slurping the broth directly from the bowl or spoon. Very important, enjoy!