Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
This is not your college ramen — homemade miso soup and delicious toppings make this bowl a winner
You don't need to go out to satisfy your ramen craving when you can easily make it in your own kitchen.
We usually get ramen noodle soup from Japanese restaurants for that genuine taste or, if we want to be really quick about it at home, from the supermarket's Asian section, which has a lot of varieties but also a lot of preservatives and MSG.
But what if we buy the package, throw out the flavorings and just keep the noodles? Now we're talking. Or if you're feeling ambitious, try your hand at making your own ramen noodles. I did, and it's not as hard as you think. You need just three ingredients plus big muscles to knead that dough. Check out my recipe for homemade ramen noodles for a complete tutorial.
Once you have your noodles, whether homemade or store-bought, just prepare the miso soup, and add whatever toppings you want. Ramen eggs (hard-boiled eggs that have been marinated for a few hours), tasty pork cutlets (or chashu, if you want to be really genuine and have the time) and marinated bean sprouts give the whole bowl of soup a wonderful combination of flavors.
Miso ramen recipe
This dish calls for ramen eggs, pork cutlets and marinated bean sprouts, which should be made before you start the ramen. All recipes follow.
Ramen eggs, if using them, should be prepared the night before or at least 6 hours ahead. See recipe below. You can also use regular hard-boiled eggs in their place.
Prepare the pork cutlets and the marinated bean sprouts. See recipes below.
To prepare the broth, in a saucepan over medium heat with the sesame oil, sauté the ginger, onions and garlic. When they are fragrant, about 1 minute, add the miso paste and chili paste.
Pour the vegetable broth into the saucepan, and over low heat, simmer for about 15 minutes, then add 1/2 the green onions when it is almost cooked. Turn off the heat, and keep it covered and warm.
To cook the ramen noodles, bring a pot of water to a boil over high heat. When the water is boiling, add the noodles, and cook for 2 to 3 minutes or until cooked through. They should remain lightly chewy. Drain well, then transfer the noodles to the soup bowls.
Pour the hot miso soup into the soup bowls, and add the remaining green onions, corn and the rest of the toppings. Serve immediately.