Ramen (Rah-Muhn)n. A Japanese dish made up of broth and thin noodles ; usually served with toppings such as roasted seaweed, egg and pork
Ramen has been made in Japan as far back as the 1800’s when it was adapted from Chinese Wheat noodles that made their way over to the island. Ramen is so popular in Japan there’s even a Ramen Museum in Yokohama. I don’t know if I’ll ever visit the museum but Japan is high on my bucket list. Lucky for us my husband’s father lives there. We can’t wait for the time when can can travel again. I look forward to visiting the temples, gardens, the onsen (japanese hot springs) and a shopping trip to Tokyo to stock up on Japanese and Korean makeup and skincare.
Although a very popular dish, Ramen isn’t something that’s made in Japanese households. It’s something you go out to eat. With over 10,000 Ramen-ya shops in Japan, you’re sure to find one with an available table.
I’ve made Ramen many times. It’s a favourite at home; easy, quick and so comforting. I’ll link my other recipe at the end of this blog if you’d like to try it out. For tonight’s dinner, I tried Nigella’s Ramen Recipe, a westernized twist on a staple. Certain ingredients aren’t available in the shops nearby. Note to self: Ask my father-law to send more miso paste.
You’ll Need: serves 2-3
6 Cups Veggie Stock (if you can find Japanese Dashi even better)
2 garlic cloves thinly sliced
Dried Shitake Mushroom
Large piece of ginger peeled and sliced into coins (just for flavour- roughly sliced is fine)
Bok Choy 4-5 if using large ones like I had – chopped to separate the stems and put the leaves aside (we’ll use both)
4-5 radishes quartered
1 Tblsp of Miso paste
1 Tblsp of Soy Sauce
1 Tblsp of Sesame Oil
Boiled egg (optional) – I had one left from baking in the fridge and made it for myself. My husband is allergic to eggs so he got the vegan version
2 packs of instant Ramen noodles – yeah, I just buy the packs and throw out the seasoning.
Green onions and sesame seeds for garnish
Place a large pot over high heat and add the Sesame oil. Cook the garlic and ginger for a few seconds. Careful not to burn them.
Add the broth followed by the Dried Shitake Mushrooms – they’ll rehydrate in the hot stock and get fluffy. Now add the Bok Choy stems and the sliced radishes. Bring to a boil, cover with the lid and lower the heat. let the broth boil for 5 minutes to create flavour.
Stir in the miso paste and soy sauce and let simmer for a few more minutes – lid on.
Raise the heat to medium high to bring to a good boil again and add the noodles. Top with the Bok Choy leaves. Cover the pot again and boil for about 5 minutes until the noodles are cooked.
Serve immediately garnished with sliced egg, spring (green) onions and a sprinkle of sesame seeds. If you like heat you can sprinkle chilli flakes or add a dash of Sriracha like my husband likes to do.
For my other Ramen recipe: https://thebellwitchmanor.blog/2020/04/04/miso-ramen-with-shitake-mushrooms-and-kale/
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