Ramen (らめん)

"Not-so-instant" Ramen

みなさん、こんにちは。

I wanted to share what I called your "not-so-instant-ramen". I made this dish a couple of months ago and really liked how it turned out. All of my ingredients were bought at the Asian market in downtown South Bend (Seigon Market).

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For the broth:

1. Miso paste
2. Onion
3. Garlic
4. Carrots
5. Ginger

Toppings:

1. Napa Cabbage
2. Green Onions
3. Soy egg (egg marinated in a soy sauce mixture)
4. Nori
5. Glazed thin sliced pork shoulder

Preparation:

• For the broth I often save scrapes of onion, garlic, ginger and carrots saved in my freezer and just simmer them down with 4-5 cups of water (depending on the quantity you may want to adjust the water). Carefully drain the broth in order to remove the scrapes and then I added the Miso paste (I used red Miso paste, but if you can't get red any other might be fine) and adjust salt to taste. Instead of salt you could also use a bit of soy sauce like I did and simmer for 15-20 min.
• Boil two eggs for 2-3 min (adjust to how soft or hard you prefer them). For the soy sauce used to marinate the egg I combined 1/4 cup of soy sauce, 1 tablespoons of mirin and 1 teaspoon of sesame oil. Put the concussion on a plastic bowl and let the eggs sit for a couple of hours in the fridge. (Remember to peel the eggs before marinating)
• Pan-fry the slices of meat (you can substitute for shiitake mushrooms if vegetarian) on a medium high non-stick pan and add the marinated that you prepared for the eggs to the pan. In addition add a little bit of sugar and sake while it's cooking (but this is optional).
• Boil and drain the noodles. Assemble everything on a medium size bowl and get your chopsticks ready! いただきます