Recipe: Spicy Miso Ramen
Makes two bowls – this adapted from Rasamalaysia for Western cooking ! (less spice )!!!! and prawns added and seaweeds too !
Ingredients:
- Fresh ramen noodles (for two people)
- 4 cups water
- 4 tablespoons white miso paste
- 1 teaspoon chilli oil
- 1 teaspoon chilli bean paste
- Teaspoon dashi powder
- 1 narutomaki (Japanese fish cake with a pink swirl)
- 2 stalks spring onion (finely chopped)
- 1 tablespoon white sesame seeds or peanut butter pound in a pestle and mortar till fine
- Light soy sauce to taste (optional)
- Some seasoned roasted seaweed (cut into thin strips)
- Wakami seaweed
- Prawns
- Fish sauce
- Other seafood eg octopus / squid
- Onion chopped thin strips
- Pickled radish mild sliced into thin strips
- red or orange sweet pepper sliced into strips
- Enoki mushrooms or sliced shitake or oyster mushrooms or all three!
Method:
Bring the water to boil and then add in the dashi and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle or chopsticks until well dissolved. Add in the chilli oil, chilli paste and light soy sauce to taste (optional) and the fish sauce.
Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.
In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.
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