How do I make miso ramen and where can I get ingredients?

Question

Please explain this in detail, as i'm new to cooking. The where can I get ingredients, means in what shops which are based around the UK?

Answer 1

It is not as easy as what the one said up there!!!!! Putting miso paste in boiling water tastes nothing but miso - blank! You need to prepare the stock first, preferablely to boil the ingredients for 2 hours up!
Here is the website introducing "Ramen" which is not the same as instant noodle.
http://japanesefood.about.com/cs/noodles/a/ramen.htm

... "Real" ramen eaten in Japan are different from instant noodles. Raw Chinese egg noodles (Chuka-men) are used instead of dried noodles to make ramen. Even though Chinese noodles are used in ramen dishes, ramen is a typical Japanese food.... ..Making a delicious ramen isn't easy if you are making the soup from scratch. The taste of ramen mainly depends on the soup, and it requires skills to make delicious soup. Ramen chefs usually train for a long time to learn to make ramen soup. Each ramen shop has its own way to make soup, and there are so many different ways.Chicken bone, pork bono, dried sardines (niboshi), and/or kombu seaweed are used to make soup stock for ramen. Vegetables, such as ginger, negi (leek), garlic, or/and mushrooms are also added. ...

<<<<< Pork & Chicken Stock for Ramen >>>>>

600 g pork or pork bone
1 whole chicken or 3 whole chicken bone
1 onion (cut into big slices)
50 g ginger (no need peel)
1 carrot (chopped in big pieces)
6 dried shitake mushrooms (soak in water till soft)
3 stalks of cerley
1 whole garlic (no need to peel)
5 litre of water

1) Heat a big pot of water, put pork bone or pork & chicken into hot water, boil for 5 minutes, drain and water under tap water to remove dirt and blood.
2) Heat 5 litres of water in stock pot, put all the ingredients into hot water (water should cover up the ingredients), boil for 10 minutes over high heat, skim the surface, reduce heat to low
3) cover and simmer for 2.5 hours, yeild 1.5 to 2 litres stock and can be frozen up till 2 months.

<<<<<<< Miso Ramen >>>>>>>>> serves 1

100 g raw ramen (egg noodle)
1.5 tablespoon Japanese miso paste
1 teaspoon sake (optional)
1 hard boiled egg (cut into half)
2 tablespoons of sweet corn (drain well)
15g green onions (2 stalks), finely chopped
1 big bowl of pork & chicken stock
1/2 teaspoon of sesame oil

1) Heat water in a pot over high heat, put ramen noodles in boiling water, stir and boil till 70% cooked (around 2 minutes). Drain and wash under running tap water till not sticky, slippery, drain well and set aside
2) Combine sake with miso paste in a bowl, heat up pork and chicken stock, dissolve miso paste into hot stock, stir quickly, add ramen in the soup, bring to boil, turn off heat.
3) Place ramen in a big bowl, top with egg, sweet corn, green onion, then pour hot soup over, sprinkle sesame oil. Serve immediately. (Below is a website showing some photos of ramen)
http://www.ichibanboshi.com.au/japanese/menu.htm

Answer 2

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Answer 3

Ramen are simply noodles. Miso is a fermented soy bean paste and can usually be found in health food stores or oriental markets, it is extremely nutritious. Simply dissolve a large tablespoon full in boiling water, perhaps add some of your favorite vegetables and your noodles to make a great soup.

Answer 4

in simple terms order some ramen from a information superhighway source (they do no longer sell ramen in Canada? I hardly ever have faith that) circulate away out the seasoning packet, replace it with some tablespoons of miso paste, some chopped eco-friendly onions, perhaps somewhat lemongrass, chili flakes to style, sesame oil, you may even upload diced tofu

Answer 5

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