Monday, November 20, 2006
Yakibuta and Ramen in Miso Soup
Category: Soup, Pasta
Portion: Serves 4
300 g fresh Japanese Ramen
2 litre water
5 tsp hondashi powder
6 tbsp miso paste
Corn kernels (fresh, frozen or canned) and Bean sprouts, sautéed with butter
Japanese fish paste cakes, cooked in miso soup
Bamboo shoots (canned)
Slices of Japanese Char Siu (Yakibuta) (Recipe here)
Bring a large pot of water to full boil. Cook ramen according to package instruction. Drain and set aside.
Bring 2 litre of water to a boil. Add hondashi and stir until melted.
Put miso paste in a bowl. Add about 1/2 cup of dashi stock to dilute. Add diluted miso to dashi stock. This is the miso soup base.
Put cooked ramen in serving bowls. Add miso soup, and finish with desired toppings.