Spicy miso Ramen recipe on special demand! ( valentine special )

Yesterday I shared a picture of my home made japanese ramen and request for the recipe started to flood in. I’m happy to know 1000’s of people are viewing and reading my blog daily and I must admit that I keep on checking the stats of my blog day in day out. πŸ˜€
Enough of joy and happiness spreading! Coming back to Ramen, this is serious business! πŸ™‚ nah! Just kidding!
Japanese ramen are so easy to make if you have the right ingredients to start off with!
But before that you have to decide what type of ramen are you going for? Shoyu ( soya base )
Miso ( bean paste )
Shio ( sea salt )
Meat ( Bonito fish flakes or meat bones )
They are all different but they are all soul comforting and tastes so good because it’s got the perfect balance of protein and carbohydrate. The variety of topping in your very own bowl is very satisfying and the mix of different texture makes it so much fun to eat. The beauty of Japanese ramen is how each ingredient is artistically given proper respect. Take a look at the egg… It’s not just boiled and put into the bowl, no! It’s actually dyed in dark soya sauce and at the same time absorbing flavour. This is art! 😱

As for today because it’s valentine’s day spicy miso ramen it will be. I shall also tell you where to find these ingredients, living in Karachi and in return you can share or email me pictures of your homemade ramen on hasinakhanani@hotmail.com … I’d love to see. πŸ™‚

It comes to no surprise that Agha’s, Naheed’s, Farid’s, Paradise store and even motta’s carry these ingredients.

Things you will need. (Serves 2)

For the broth :
2 tbsp miso bean paste
1 tbsp spicy miso bean paste
3 tbsp Suri’s mushroom soy sauce
4 dried Shikati mushrooms (soaked in a glass of water)
1 cup chicken stock
1 cup beef stock
1 cup vegetable stock
1 1/2 tbsp Dashi stock powder ( key ingredient )
1/2 litre water
1/4 cup chopped green part of the spring onions.

For the aromatic oil :
5 tbsp sesame oil
1/2 tsp garlic paste
1/2 tsp ginger paste
Green chillies (optional)
2 chicken wings ( cut into 4)
1/4 cup White part of the spring onions
2 tbsp miso bean paste
1 tbsp spicy miso bean paste

Shoyu egg :
Neatly peeled Soft boiled egg
2 tbsp Suri’s mushroom dark soya sauce

Ramen :
1 -2 litre water for boiling
2 cakes of ramen noodles ( I like to can use egg noodles)

Topping :
tiny Meat balls
Boiled seaweeds
Chinese cabbage
Boiled squids
Chicken wing
Sesame seeds
Sesame oil
Chopped Coriander
( you can use any type of protein and vegetables for the topping to call it fusion but I like using oriental ingredients )
Paprika powder to decorate on top of the York ( I normally use flying fish eggs or caviar) .

Step 1
Fry the aromatic ingredients in sesame oil to release maximum flavour, this will also bring out the fatty flavour of the chicken from wings.

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Step 2
Boil all the ingredients I mentioned in the broth section and make sure you do not throw the water used to soak the mushrooms away… Put that in too and boil for 30 – 45 mins or until the chicken wings cooked.

Step 3
Pass the broth through a strainer, filtering out all chunky ingredients ( put the wings and the mushrooms into the broth and discard the remaining stuff left in the strainer ). Bring the broth back to boil and add the tiny meat balls, simmer for 10 mins and you now have your broth ready! taste it and add more bean paste or soya sauce if you like.

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Step 4
Dye the peeled soft boiled egg in dark soya sauce ( turn sides from time to time).

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Step 5
Boil the noodles, drain the water and put them in a big ramen bowl. πŸ˜€

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Step 6
Boil the squids with a pinch of sea salt. Drain and toss in sesame oil.

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Step 7
Boil the Chinese cabbage and dried seaweed for 5 minutes. Drain and arrange them on top of the noodles along with the other toppings.

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Step 8
Cut the shoyu eggs into half and decorate with wet paprika creating tiny line like marks and finish with sesame seeds and sesame oil.

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It’s easy but demands love and care πŸ˜€
Share it with some one you love! πŸ˜€

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