Ingredients with Measurements:
- 8 oz. dried ramen noodles
- 1/2 cup miso paste
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 tbsp. sesame oil
- 1 tbsp. grated ginger
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 2 cups chicken or vegetable broth
- 1/4 cup water
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes (optional)
- 2 boiled eggs, halved
- 1/2 cup bean sprouts
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup sliced bamboo shoots
- 1/4 cup sliced nori seaweed
Special Equipment Needed:
- Large pot
- Strainer
- Mixing bowl
- Whisk
- Small saucepan
- Serving bowls
Step-by-Step Instructions:
1. Cook the ramen noodles according to package instructions. Drain and rinse under cold water. Set aside.
2. In a mixing bowl, whisk together miso paste, soy sauce, rice vinegar, mirin, sesame oil, grated ginger, minced garlic, sliced green onions, chicken or vegetable broth, water, sugar, black pepper, and red pepper flakes (if using).
3. Transfer the miso mixture to a small saucepan and heat over medium heat until it comes to a simmer. Reduce heat to low and let it simmer for 5-10 minutes, stirring occasionally.
4. In a serving bowl, place the cooked ramen noodles.
5. Pour the hot miso broth over the noodles.
6. Top with boiled egg halves, bean sprouts, sliced shiitake mushrooms, sliced bamboo shoots, and sliced nori seaweed.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Miso broth should be heated over medium heat until it comes to a simmer. Reduce heat to low and let it simmer for 5-10 minutes.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 70g
Protein: 20g
Sodium: 2000mg
Substitutions for ingredients:
- Dried ramen noodles can be substituted with fresh ramen noodles or udon noodles.
- Chicken or vegetable broth can be substituted with dashi broth or water.
- Bean sprouts can be substituted with sliced cabbage or spinach.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Bamboo shoots can be substituted with sliced carrots or snow peas.
- Nori seaweed can be substituted with other types of seaweed or omitted.
Variations:
- Add sliced pork or chicken for a meatier version.
- Use different types of miso paste for different flavors.
- Add more or less red pepper flakes depending on your desired level of spiciness.
Tips and Tricks:
- Rinse the cooked ramen noodles under cold water to prevent them from sticking together.
- Make the miso broth ahead of time and store it in the fridge for up to 3 days.
- Customize the toppings to your liking.
Storage Instructions:
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl with the toppings arranged neatly on top.
Garnishes:
Garnish with additional sliced green onions and sesame seeds.
Pairings:
Pair with a cold Japanese beer or sake.
Suggested Side Dishes:
Serve with a side of edamame or gyoza.
Troubleshooting Advice:
If the miso broth is too thick, add more water or broth to thin it out.
Food Safety Advice:
Make sure to cook the ramen noodles and eggs thoroughly.
Food History:
Tsukemen is a type of ramen dish where the noodles are served separately from the broth. It originated in Tokyo in the 1960s.
Flavor Profiles:
This miso tsukemen is savory, slightly sweet, and has a hint of spiciness.
Serving Suggestions:
Serve with chopsticks and a spoon.
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Region: Japanese