I’ve been inspired by the amazing ramen I’ve enjoyed recently, to try my hand at making my own from scratch. If you have never had real fresh ramen I would encourage you to try it at your local restaurant or try making it yourself. One of the things that I love about Ramen is the choice of toppings, from soft boiled eggs to mushrooms, sprouts, green onions, to corn tossed in butter. I love any dish where you can personalize it easily to your own taste.
Soup Base Ingredients*:
- 6 cups water
- 2 cups of Chicken stock (I purchased mine at a local butcher shop)
- 7 Heaping Tbsp. of Miso Paste (I used Skirakiku Awase Miso)
- 4 Tbsp. Soya sauce
- 6 Tbsp. Sake
- 4 Tbsp. Chilli paste (I used Sriracha)
- 1 Tbsp. Sesame oil
- 3 Cloves of garlic, minced
- Pepper to taste
- Salt to taste
- Szechwan pepper to taste
*I was inspired by this recipe on Japanesecooking101.com but added some additional ingredients and altered the quantities of the original ingredients to suit my own tastes.
Miso, Ramen before being cooked, Toppings for the soup
Ramen Recipe:
I used this recipe and directions from Instructables. But I added about a 1/4 tsp of baking soda to the dough… I wouldn’t recommend adding the baking soda, this was an error on 1my part… I’ll have to retry this recipe another time. The noodles were good but lacked the real al dente chewiness that I love about Ramen Noodles.
Toppings:
Use your imagination, or whatever you have in the fridge. Here are my favorites.
- Chicken cutlet (I used a Jane’s Chicken Burger and cooked and cut into slices)
- Corn (forzen that I just defrosted with some butter)
- Sliced mushrooms (these are cremini)
- Soft boiled egg
- Chopped green onions
The finished dish – My husband’s portion
The finished dish – My portion (extra corn)
Yum Yum Yum – the result was delicious. The soup I’ll make again and I’ll definitly keep playing with the ramen recipe in search of chewy, slurpy deliciousness!
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