Simple miso ramen
Not a traditional miso ramen by any means, but an easy weeknight ramen meal if you have leftover noodles, toppings, and tare from previous ramen adventures! Tradditionally, a miso tare is generally made, and this is fried in a wok with aromatics before adding a rich chicken stock.
Here, we replace the miso tare with a shoyu tare and miso paste, and substitute the meat stock with a quick shiitake dashi. Of course, if you have a chicken stock on hand feel free to use it!
In this particular case, I used leftover mandarin aromatic duck fat (from my duck paitan ramen), but you can use any fat you have on hand — schmaltz, roasted sesame oil — or make a quick aromatic oil by frying some spring onions/ginger/garlic in some vegetable oil.
For toppings, I used some leftover beef from a previous niku udon (see Kaketsuyu (hot noodle soup)), and fried up some sliced shiitakes.
INGREDIENTS
- 2 servings (260g) of storebought1 or handmade ramen noodles
- 1L awase dashi made with dried shiitake mushrooms
- 30ml (2 tbsp) aromatic fat
- 60ml (4 tbsp) shoyu tare
- 2 tsp white miso
Toppings
Feel free to use any toppings you like! Suggestions include:
- Spring onions (non-negotiable)
- Kaketsuyu (hot noodle soup) toppings
- 2 soy sauce eggs (ajitama)
- Furikake
STEPS
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Warm the serving bowls. Fill each bowl with hot water, and microwave for a couple of minutes (or, place the bowls in an oven preheated to its lowest temperature and turned off).
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To cook the noodles, add them to a pot of unsalted boiling water, and agitate them with chopsticks to ensure they don’t stick together. Boil for about 1 minute and 30 seconds, drain, and rinse off the excess starch with cold water.
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While the noodles are cooking, rinse out each bowl, and add 30ml (2 tbsp) of shoyu tare, 15ml (1 tbsp) of the aromatic fat, and a pinch of white pepper to each bowl. Add 300ml of the hot dashi to each bowl.
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To each bowl, dissolve 1 tsp of the white miso into the soup base via a fine-meshed mini sieve. As the tare is already quite salty, it is worth tasting to check the seasoning — if too salty, add a bit more dashi.
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Drain the noodles, and rinse them quick with cold water. Add the noodles to each bowl, shaking them slightly with chopsticks before lifting them up and performing 1-2 folds to form a platform for the toppings.
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Place the spring onions on top followed by remaining toppings.
NOTES
Here in Toronto, I like Sun On fresh ramen from T&T if I don’t have any homemade ramen on hand. ↩︎
