Miso Ramen with Home-roasted Kakuni
First, I would like to apologise for not posting any recipes at all this month. I have been kept very busy with my work as I have got a new job. I need to clear so many things at my current work place before leaving to a new place in early September.
My life is completely hectic but I do like it as I know that there is a better future waiting for me. : ) Now... I do believe that "good things will finally come to those who wait".
Anyway, last night I cooked this "Miso Ramen" and it tasted really good. So, I think I should share the recipe here. (I will need to go round the Miso soup a few more times to get it exactly right. I will keep the recipe updated.)
- 4 Litres of Water
- 2 Kilos of Free-range Chicken/Pork Bones
- Ginger, roughly sliced
- Kombu (Optional)
- 1 Tablespoon of Sea Salt
- 1 Teaspoon of Sesame Seed Oil
- 1-2 Cloves of Organic Garlic, finely chopped
- 1 Large Organic Onion, finely chopped
- 2 Tablespoons of White Miso Paste
- 2 Tablespoons of Red Miso Paste
- 2 Tablespoons of Tobanjan (I prefer the Korean Gochujang)
- 2 Tablespoons of Shoyu (Japanese Soy Sauce)
- 4 Slices (Per One Serving Bowl) of "Kakuni" / "Chashu" (I will post a recipe of my home-roasted "Kakuni" later in the next post. I like to serve it with in a bowl of steamed Japanese rice, blanched Bok Choy, boiled egg and drizzle with lots of gravy. Its absolutely delicious.)
- Organic Tofu (Optional)
- Organic Bean Sprouts, Sweet Corn,
- Wakame Seaweed / Dried Seaweed Sheets
- Sliced Organic Green Scallions / Organic Leeks (I prefer sliced leeks)
- Sliced Organic Shiitake Mushrooms. blanched
- Organic Bok Choy, blanched
- Boiled Organic Eggs
You can always get an instant Ramen noodles that's available in any supermarkets but I prefer fresh noodles. I use fresh noodles that I bought from (Fuji) Japanese Supermarket.
In a large pot, add water and chicken/pork bones, ginger, kombu and sea salt. Leave to simmer for 30 minutes or hours (this depends on the time that you have. The longer you leave it to simmer, the more flavour you could pull out of the bones. Add white and black miso, tobanjan, sesame oil, shoyu and chopped garlic. Leave to simmer and allow all flavours to blend well together. When the soup is ready, remove all the bones, drain well and keep the broth hot one side.
In a large saucepan, add water & salt and bring the the boil. Cook the noodle as instructed at the side of the package. (You can blanch the vegetables and boil the eggs in the same saucepan while you are cooking the noodles.) Rinse in a pasta-drainer with hot water and put the noodle in a serving bowl. Arrange the toppings on the bed of noodles, then poor the hot broth on top of the noodles. Sprinkle with sliced leek. Serve hot with small cups of Japanese rice vinegar, tobanjan or dried chili flakes and shoyu.