miso ramen recipe

JAPANESE RECIPE

INGREDIENTS:

4 eggs

10 oz (285 g) dried ramen noodles

1/2 cup (200 g) fresh or canned bamboo shoots, sliced

1/2 cup (170 g) fresh or canned corn kernels, drained

1/3 cup (80 g) defrosted frozen or fresh spinach

8 cups (2 liters) store-bought or homemade pork or vegetable broth

2 teaspoons instant dashi granules

1 tablespoon soy sauce, or to taste

4 tablespoons fresh miso paste

1 cup (100 g) fresh bean sprouts

1 stalk green onion (scallions), finely chopped

4 teaspoons chili oil (optional)

STEPS:

• Cook ramen noodles according to package instruction.
• When cooked, rinse with cold water then set aside
• Cook egg to hard boil. Peel off the skin and slice it in half
• Blanch the bamboo shoots and spinach. Put it in a bowl with the noodles and egg.
• In a large pot, add the stock, instant dashi and soy sauce.
• Boil over high heat
• Remove from the heat and stir in the miso. Put it in the bowl and top it with fresh bean sprouts, green onions and drizzle it with chili oil.

JAPANESE RECIPE

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