I’m absolutely obsessed with Japanese Ramen dishes, Hot pots, Shabu Shabu and Onabe – specially during the cold season. My obsession got on a unreal state when I went to Japan this summer and lived there for a while. Nothing beats the food there!
I eat that dish above at least once a week with variations of toppings and broths – it is one of my favourite meals to cook. It is a real comfort food with lots of good things for you. I’m not going to dare calling this a Ramen because I learned about the seriousness of the Ramen business while living in Japan. So lets called it a japanese inspired noodle soup instead!
for the broth (serves two big Ramen bowls) you’ll need:
- three tbsp of concentrated broth in 1 1/2 l of water (I use this one from Weipa because I’m obsessed with it, but you can use anything else you like or even make your own if you fancy that!)
- one tbsp of grated ginger
- two cloves of garlic
- one tsp salt
- one tbsp of miso paste (I use Ama-miso which is slightly sweet)
- one tbsp of rice vinegar
for the toppings you can choose whatever you like, these are mine:
- fresh (or dry) Ramen noodles
- Pak Choi
- Portobello Mushrooms (shiitake would be the most japanese, but they are hard to get where I live) or regular mushrooms
- Enoki Mushrooms
- Shimeji Mushrooms
- one soft boiled egg
- my Variations: Tofu, Chicken, bean sprouts, Nori, spring onions, a onion to put in the broth, fresh chili to spice it up
The cooking process is really easy, I always start by frying the fine chopped garlic cloves in some sesame oil, adding the ginger and then the broth. While I let the broth simmer, I cook the veggies in a separate pot in salt water for about 4 minutes. Afterwards I cook the noodles! If you get them fresh, they are done in a few minutes. My last step is always the egg. I cook a medium to large egg for 6-7 minutes, to have a soft core. After I cooked it, I give it in some cold water to shock it.
And all you need to do is serving your hot noodle soup in a nice bowl and enjoy! I love this recipe because it’s easy and quick but still healthy (specially if you make your own broth) and you can put whatever you like in it. It’s my go to feel good recipe!
By the way, I found an amazing article about all the japanese mushrooms, so if you are interested, have a read here!