Is there anything better than a simple bowl of ramen noodles? I’ve asked that
question before and I’m pretty sure you all agreed that no, no there isn’t. Unless we’re talking about millions of dollars. That might be better… because you could buy LOTS of bowls of noodles with that.
After a wildly indulgent weekend in Prince Edward County [post to come!] stuffing our faces with just about anything in sight (no, really), I needed something a little more gentle. Something warm and easy on the stomach. Something slurpy and noodley and spicy. And preferably something I didn’t have to simmer, rinse, simmer, rinse, simmer for 8 hours, skim etc etc.
Cheating on stock is not something I’m proud of. I cringe at the idea of telling you to use box stock and bouillon for a simple soup where flavour really counts, but it’s just necessary sometimes. Unless you’re one of those people who thinks ahead and has homemade stock in the freezer… if you are, I’m not worthy. Please, look away. Avert your eyes!! Granted, the stock was pumped up with lots of extra flavour. So… you know.. it’s not SO bad. Right?
BUT ITS DELICIOUS! I promise you that. And I wouldn’t lie to you about taste - never, ever about taste, my dear friends. So make yourself up a pot of this 30-minute miso ramen soup and see for yourself. I promise you won’t be disappointed.
Red Miso Ramen with Soft Boiled Egg and Shiitake Mushrooms
Inspired by Steamy Kitchens
half an onion
2 inches of ginger, sliced into thick rounds
8 cups beef or veggie stock [homemade or good quality boxed]
2 tsp instant dashi**
3 tbsp red miso paste
1 tbsp dark soy sauce
12 oz dried ramen noodles
Extras; use them all, use a few, or add your own
1 egg per person, soft boiled*
fresh bean sprouts
baby bok choy
Shiitake mushrooms, stemmed, cleaned and sliced
Preheat oven to 425.
Place the half-onion (still in one piece) and ginger rounds onto a cast iron or cookie sheet and bake until charred, 10 minutes.
Cook ramen noodles accordingly to package directions. Place noodles into serving bowls.
In a large pot, add the stock, onion/ginger, dashi and soy and bring it all to a boil. Let it simmer for 7-8 minutes. Remove from heat and stir in the miso. Taste and add more miso if needed.
Place the baby bok choy and shiitake mushrooms, if using, into the serving bowls with the ramen. Ladle stock over top.
Finish the soup with a sprinkle of bean sprouts, fresh herbs, sriracha/hoison, scallions and finally, place your soft boiled egg on top. Enjoy!
*To soft boil an egg:
Bring a small pot filled with water to a boil and turn the heat down to a gentle simmer. Carefully lower the egg into the simmering water using a slotted spoon. Set the timer for 9 minutes. Remove the egg and place right into an ice bath to cool it. Peel the egg and slice in half (carefully) and place in soup.
Dashi is Japanese bonito fish stock. You can find it in specialty stores and sometimes in the Asian Food section of your grocery store, depending on how well stocked it is. La Fuji Mama can show you how to make your own, too!