Recipes - Japanese

Miso Ramen
miso ramen recipe


A Miso based soup that is made of Ramen Noodles. This Japanese recipe is one of he popular flavours of Ramen with a variety of vegetables, all topped with crispy stir-fried chicken.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

180g Hakubaku Ramen Noodles
200g chicken breast (sliced)
1 carrot (julienned)
1 cucumber (julienned)
3 shallots (sliced)
2 eggs (hardboiled and sliced)
1 small bunch bok choy
½ cup bean sprouts
fresh chilli (to taste)
2 tbsp red miso paste
3cm piece konbu (seaweed kelp)
½ cup bonito flakes (optional)
3 cups water
Soy sauce (to taste)




Steps:
  1. Stir fry chicken breast slices. You may like to marinate or velvet these first.
  2. [Optional] Make dashi: Wipe konbu with a damp cloth. Cut konbu into strips. Add to the water, and bring to the boil. Once boiling, add a further 1 cup of cold water, to stop boiling. Add the bonito flakes. Return to the boil, simmer on low heat for around 10 mins. Strain through a fine sieve, and return to the stove. (Alternative: boil 3 cups of water.)
  3. Take about half a cup of your hot dashi or water, and combine with miso in a small bowl, until smooth and runny. Add this to the water or dashi, stirring until combined. Keep hot. Add soy sauce to taste, if desired.
  4. Julienne carrot and cucumber. Slice your shallots and fresh chilli on a steep diagonal. Slice your hard-boiled eggs. Cut bok choy leaves in half lengthwise.
  5. Prepare Hakubaku Ramen noodles as per the packet instructions.
  6. Arrange servings of Hakubaku Ramen noodles, chicken slices, egg, carrot, cucumber, bok choy, shallots, chilli and egg in two bowls. Pour half the hot dashi miso into each bowl (NB: it needs to be hot so it will blanch the bok choy.) Top with bean sprouts. Serve, and enjoy.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Miso Ramen

Miso Ramen

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

A Miso based soup that is made of Ramen Noodles. This Japanese recipe is one of he popular flavours of Ramen with a variety of vegetables, all topped with crispy stir-fried chicken.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

180g Hakubaku Ramen Noodles
200g chicken breast (sliced)
1 carrot (julienned)
1 cucumber (julienned)
3 shallots (sliced)
2 eggs (hardboiled and sliced)
1 small bunch bok choy
½ cup bean sprouts
fresh chilli (to taste)
2 tbsp red miso paste
3cm piece konbu (seaweed kelp)
½ cup bonito flakes (optional)
3 cups water
Soy sauce (to taste)

Instructions
  1. Stir fry chicken breast slices. You may like to marinate or velvet these first.
  2. [Optional] Make dashi: Wipe konbu with a damp cloth. Cut konbu into strips. Add to the water, and bring to the boil. Once boiling, add a further 1 cup of cold water, to stop boiling. Add the bonito flakes. Return to the boil, simmer on low heat for around 10 mins. Strain through a fine sieve, and return to the stove. (Alternative: boil 3 cups of water.)
  3. Take about half a cup of your hot dashi or water, and combine with miso in a small bowl, until smooth and runny. Add this to the water or dashi, stirring until combined. Keep hot. Add soy sauce to taste, if desired.
  4. Julienne carrot and cucumber. Slice your shallots and fresh chilli on a steep diagonal. Slice your hard-boiled eggs. Cut bok choy leaves in half lengthwise.
  5. Prepare Hakubaku Ramen noodles as per the packet instructions.
  6. Arrange servings of Hakubaku Ramen noodles, chicken slices, egg, carrot, cucumber, bok choy, shallots, chilli and egg in two bowls. Pour half the hot dashi miso into each bowl (NB: it needs to be hot so it will blanch the bok choy.) Top with bean sprouts. Serve, and enjoy.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

5 Must-haves in a Japanese Kitchen

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic