Turns out making ramen at home is easy and delicious - and a great way to use up leftovers!
4 cups water or vegetable broth
1.5 tsp instant dashi
2-4 tbsp shiro miso
chinese BBQ pork (char siu)
hard boiled egg
corn (not frozen)
mung bean sprouts
sliced fish cakes
firm tofu, cubed
Chinese ramen or egg noodles
Warm the toppings in the microwave very slightly.
Fill your soup bowls with clean boiling water to warm them. Let sit until needed.
Heat the water/vegetable broth and the dashi over medium high heat until boiling. Reduce heat to medium-low. Add shiro miso and stir to dissolve the miso paste. Keep warm but do not let boil.
Meanwhile, cook noodles until al dente, about 3 minutes in boiling water. Drain and wash several times in cold water to stop them cooking. Hold submerged in cold water until needed.
Pour water out of bowls. Add a handul of the noodles, then cover the noodles with broth. Add toppings on top.
- This is even easier to make if you get Nona Lim's miso broths and ramen noodles via GoodEggs, along with precut fajita chicken. Just poach the chicken partially in boiling chicken broth, then let finish in the simmering miso ramen broth. Cook peas and corn and then the noodles in the boiling chicken broth. Add to miso broth et voila!