Miso Ramen

Annie found a packet of three servings of miso ramen at the Asian grocery, on sale for 3 bucks. These aren’t your typical fried and dried “Top Ramen” type packets with the overly salty spice powder packet. The noodles are fresh and the sauce is a wet paste. The preparation is straightforward – boil water, make broth, pour over warmed noodles.

To the soup bowl, I added in some frozen corn sauteed in butter, blanched bean sprouts, a barely hard-boiled egg, some slices of home made char siu, and garnished with nori and chopped green onions. I added a few dashes of shichimi chili powder to mine to spice it up a bit.

This really hit the spot. It was just as good or even better than Ramen Halu in West San Jose (supposedly the best ramen in the South Bay).

Aloha, Nate

2 Comments Post a Comment
  1. tigerfish says:

    >Looks very authentic. How do you make the eggs BARELY hardboiled?

    I like the ramen in Ramen Halu too. But with this, it can satisfy my cravings more easily.

  2. Nate 2.0 says:

    >Gently simmer the eggs no more than 9 minutes.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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