Miso Ramen

Miso Ramen 

To be able to taste the authentic food is to have it where its came from. I have no idea if my version of Miso Ramen recipes tasted as close as how it should be but to compare it to what i have had in a restaurant.. it is quite close. 😀

I followed some recipes that i found online and after a few times re-creating it, i began to altered the recipe to my preferable taste.

Give it a try and let me know if you like it.

My recipe is not time consuming. It is quick, simple and most of all, it is delicious!
Start with eggs, which you will let it soak all the goodness for an hour in a fridge.
Soup not even 10 minutes.
Chicken on the otherhands, will be cook in the oven. So no need to worry to stand and be a guard dog to your food. Let the technology do it for you 😀😝

Keep reading for the instructions 💓↓

Shopping list:

2 eggs                                                                           2 tbsp grounded roasted sesame seeds
2 chicken fillet                                                             3 Tbsp Light Soya (Kikoman)
6 green onions                                                              2 portion of fresh ramen noodle / fresh pasta
2 Garlic                                                                        Sprinkle of sesame & cili oil
3 tbsp Miso Paste                                                         4 inch ginger
4 tbsp Sake
3 tbsp Mirin
a handful of beansprout ( if you can't find the fresh one, the canned one is just as good)

Atleast an hour before you start with the soup, do prepare your eggs first.

Here are the ingredients that you will need. (Recipe for 2 adult)

Egg 

1.   2 soft/half boiled egg (set a timer to 5 minutes the moment you see the bubbles)
2.   2 Green onion. (chopped)
3.   1 Garlic (finely chopped)
4.   1 inch Ginger ( grated or pounded)
5.   3 tbsp Sake (you can skip if you dont like or don't drink alcohol)
6.   2 tbsp Light soya sauce (i use kikoman)
7.   2 tbsp Mirin

Place ingredient 2 till 7 in a small bag/container.
Stir until sake, soya and mirin are well disolve.

Add in eggs.
Make sure both eggs are submerge in the liquid.

If you are using a small bag, do place the bag in a bowl (to be in the safe side) and in it go to the fridge.
Let it there for atleast 1 hour.
(i usually prepare 2 hours before.)

 An hour before meal.

Preheat your oven for the chicken at 180 degrees Celsius.

Soup

800 water

2 chicken fillet

1 garlic (crush it with the back of your knife)

2 Green Onion (cleaned)
3 table spoon Miso paste

Boil everything (except Miso Paste) until the chicken fillet is half cooked. Fish it out and set aside.

Add miso paste. (Tips: use a small strainer to dilute the paste. Its faster and easier )

Cover the pot and leave the soup on low heat while preparing the rest.

 * Tips: Use strainer to pour the soup into your noodle before serving it for clearer soup.*

Chicken fillet

 3 inch Ginger (grated)

1 Garlic (finely pounded to paste)

1 tablespoon mirin

1 tablespoon sake ( you can skip it if you dont drink alcohol)

1 tablespoon light soya sauce. 

Sliced the half boiled chicken fillet (above).
Place the chicken in the oven safe plate or bowl (what you have)

Mixed all fresh ingredients and pour it over the chicken fillet.

Cook it in the oven until it is golden brown. ( takes 30 minutes. Depending on you oven power)

Noodle 

2 portion of fresh ramen noodle (you can substitute it to any fresh pasta)

Follow the instruction on the noodle packaging.

Topping

Chop green onion finely.
Blanched beans sprout.
As you can see in my picture,i added some minced meat leftover.

Before serving

Add 1 tspn of grounded roasted sesame seeds (black and white)
Add half tspn of chili oil and sesame oil for that nice, delicious and irresistible aroma.

Let me know if you want to know where i get my ingredients in Sweden.

I hope you enjoy!