Miso Ramen

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Miso

  3 tbsp or 52g

• Rice wine vinegar

  6 ¹¹⁄₁₆ tbsp or 100g

• Chicken Stock Cubes

  Sainsbury's

  2 Cube or 400g

• Beansprouts

  Sainsbury's

  60g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Nori Sea Vegetable

  Eden

  2 sheet or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Buckwheat Noodles

  Ajisenryu - Walmart

  160g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  100g

• Minced Ginger

  The Ginger People

  ¼ Tbsp or 4g

Directions

1. Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater). Mince the shallot. Set these three prepared ingredients aside.
2. Grind the sesame seeds, leaving some seeds unground for texture.
3. In a medium pot, heat the sesame oil over medium-low heat and add the minced garlic, ginger, and shallot. With a wooden spatula, stir fry until fragrant.
4. Add the ground sesame seeds and sugar and mix well.
5. Add the sake and chicken stock and bring the mixture to a simmer.
6. Taste your soup and add salt (if necessary) and white pepper. Each brand of chicken stock varies in saltiness, so you will have to taste your soup to decide how much salt to add.
7. Cover with the lid and keep the ramen soup simmering while you cook the noodles.
8. Bring a large pot of unsalted water to a boil (ramen noodles already include salt in the dough). When the water is boiling, ladle some hot water into the serving bowls to warm them up. Meanwhile, gently shake the fresh noodles with your hand to separate and loosen them up.
9. Important: Prepare the toppings ahead of time so you can serve the hot ramen immediately. For toppings, I use chashu, ramen egg, blanched bean sprout (or spicy bean sprouts), corn kernels, shiraga negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, a bottle of la-yu (chili oil), and some white pepper powder on the table.
10. Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds less than the suggested cooking time). Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.
11. When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. You don't want to dilute your soup, so make sure to drain the water well. Serve the noodles into the warmed bowls.
12. Add the ramen soup and top with the various toppings you've prepared.
13. Place the toppings of your choice on top of the noodles and serve immediately.
14. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/homemade-chashu-miso-ramen/)

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