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FOOD: Miso Ramen
At the start of the year it was predicted that 2020 would be the moment we’d pick up our chopsticks and get stuck into Japanese cooking. But whilst there’s no less thirst for Japan’s healthy, umami-packed food, it’s not been as easy as we might have hoped to get to know our sushi from our soba. So whilst restaurants are closed and planes remain grounded, bring a taste of Japan to your kitchen with some simple home-cooking.
Home-comfort turned national obsession, ramen is enjoyed in every corner of Japan, satisfying hunger pangs with steaming hot noodles that pack an umami punch. But whilst crafting the perfect noodle soup takes years of practice, and at the very least several hours of broth-brewing, this simple recipe will turn your kitchen into a basic ramen shop in a matter of minutes.
High on flavour low on cost, Ramen is fast becoming a global cult, one for which we owe a debt of gratitude to China, having introduced the dish to Japan by way of back-street noodle shops in Yokohama’s china town. Fast-forward 150 years and ramen chefs up and down the country dedicate years of their lives to perfecting fiercely-guarded recipes, serving up bowl after bowl of perfect noodle soup. Visit any town in Japan and it won’t take long to track down the nearest ramen shop, where endless regional varieties are on-hand to satisfy hungry customers well into the early-hours.
Whilst it would take a lifetime to explore all the variations of Japan’s most famous fast-food, not to mention the time-consuming complexities of creating the meat or fish-based broth, miso ramen, from chilly Hokkaido, is a quick-and-easy place to start. Uniquely Japanese, miso ramen is a relative newcomer which, with the help of shop-bought miso paste, presents a cheats way to a fast bowl of ramen, set to trump any run-of-the-mill midweek meal.
Ingredients:
(Serves 2)
Ramen noodles, to serve two people
Free-range egg, 2
Pak choi, 2, trimmed
Spring onion, 2, finely chopped
Chilli Oil, 2 tsp (optional)
Crispy shallots
Toasted sesame seeds
Miso Soup:
Water, 1.2 litres
Miso paste, red or white, 4 tbsp
Sesame oil, 2 tsp
White pepper, a generous dash
Sea salt, to taste
Method:
Step 1:
Before you begin, prepare the toppings. Slice the spring onion into thin strips and gently toast the sesame seeds over a dry heat until golden. Prepare the crispy shallots by slicing and deep-frying in hot oil until golden brown, before transferring to a paper towel-lined plate to drain.
Step 2:
Make the miso soup. Pour 1.2 litres of boiling water into a large pan and add the ramen noodles. Cook on a medium heat until almost cooked, according to the packet instructions.
Step 3:
In a separate bowl, mix the miso paste with a few tablespoons of hot water from the pan. Stir together until you get a smooth paste.
Step 3:
When the noodles are almost cooked, lower the heat and stir in the miso paste, sesame oil and white pepper. Taste and adjust the seasoning with salt if necessary.
Step 4:
Add the pak choi and crack the eggs straight into the simmering soup, letting them poach with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process.
Step 5:
Carefully scoop the noodles from the pan and divide between your two bowls. Place the pak choi and poached eggs on top before pouring over the remaining soup.
Step 6:
Top with a drizzle of chilli oil, sprinkle of chopped spring onions, crispy shallots and toasted sesame seeds.
Images: Alex Rebbeck for ANA
Adapted from a recipe by Shu Han Lee
