KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2015 > 08 > 2015-08-14_miso-shoyu-quick-ramen.html

Miso-Shoyu Quick-Ramen

/posts/2015/08/2015-08-14_miso-shoyu-quick-ramen.html

You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600 (specified "2018-03-29 20:57:33 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=ad141888 to a URL. See the help page for more information.

Meredith had been playing with the Serious Food Lab Article: "Make Your Own Just-Add-Hot-Water Instant Noodles"so we decided to take it a step further and essentially make quick-ramen. Kind of like our Quick Pho[@rev], there are certainly compromises and the end result isn't (always) as good as a restaurant or the full-blown recipes, but they are close and are_much_ easier. Actually, this quick Ramen was even easier than pho!

Meredith really just did it to taste so I cannot exactly say a recipe, but she made the broth with

Essentially, it is a miso-ramen but since we also used some soy, it can be considered a miso-shoyu ramen. But, miso was the main flavor driver. We also adde dry shitaki mushrooms to the broth while it was cooking

For toppings we used some broiled baby bok choy, enoki mushrooms, pickled ginger (very salty kind) and soft-boiled marinated eggs. And, we use real ramen noodles from the asian market.

The eggs gave us some trouble. We started them the day before. We tried to use the steamer method for 6 minutes but they didn't peel well and were way too undercooked. We put thoseback in for a bit but only managed to save one out of the four (we and/or the dog ate the rest). We tried again to steam for 8-9 minutes. That worked slightly better but not perfectly. We marinated the four eggs in

We didn't have mirin which is why we used the sherry. We also used a paper towel and capillary action to attempt to better fully coat them. The eggs were ok, but there is room forimprovement.

Overall, this was really good. Not as "rameny" as a restaurant but we still really enjoyed this. It was kind of like miso soup but no fishyness (no dashi). Itdidn't havethe mouthfeel, stickiness, or smokiness of a tonkatsubased ramen but Meredith considers that a bonus.

We will perfect this recipe and document it better


This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 10226

Original WP Pub Date: 2015-08-14_220000