Japanese Miso Ramen Noodle

By lorik

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients

• Variation from Saveur:
• 4 eggs
• 10 oz (285 g) dried ramen noodles
• 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
• 1/2 cup (170 g) fresh or canned corn kernels, drained
• 1/3 cup (80 g) defrosted frozen or fresh spinach
• 8 cups (2 liters) store-bought or homemade pork or vegetable broth
• 2 teaspoons instant dashi granules
• 1 tablespoon soy sauce, or to taste
• 4 tablespoons fresh miso paste
• 1 cup (100 g) fresh bean sprouts
• 1 stalk green onion (scallions), finely chopped
• 4 teaspoons chili oil (optional)
• 9 cups chicken ramen broth, divided
• 2 boneless, skinless chicken breasts (about 14 oz.)
• 1 ⁄2 lb. mung bean sprouts
• 2 green onions
• 20 oz. fresh ramen noodles (recommended: Sun Noodle
• 1 7-minute egg, sliced in half
• 2 green onions, green parts only, sliced thinly at an angle. Reserve the white bottoms to make fennel oil.
• Fennel oil, for garnish
• Fennel Oil:
• 1 cup vegetable oil
• 1 piece green fennel stalk with fronts attached (2 oz.)
• 4 pieces star anise
• Green onion trimmings from above
• 2 cloves garlic
• Put all ingredients in a small saucepan. Simmer over very low heat for 1 hour. Remove from heat and cool completely before straining.

Details

Adapted from saveur.com

Preparation

Step 1

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

Recommended Dashi: Hon-Dashi Brand Bonito Fish Soup Stock
Recommended Miso: Shin shu White Shiro Miso Soybean Paste

Variation:
1 Bring 1 quart (4 cups) ramen broth to a simmer and poach the chicken breasts for 8 minutes. Remove and cool. Slice into half-inch pieces at a slight angle.

2 Bring 4 quarts of salted water to a boil in a large saucepan. Blanch the sprouts for 20 seconds, strain, and plunge in ice water to stop their cooking. Set the sprouts aside until ready to plate.

3 Make sure your ramen broth is simmering, your noodle water is boiling rapidly, and your toppings are all prepared and ready to plate. Drop 5 oz. of the noodles in the water and cook for 90 seconds. While they are boiling, ladle 1 ¼ cup (10 ounces) of broth into a soup bowl.

4 Strain the noodles and place in the bowl of broth. Pick up the noodles with chopsticks and fold them over on each other to create a bed for the toppings to sit upon. Repeat with remaining noodles and broth.

5 Garnish the bowls with the sliced chicken breast, blanched bean sprouts, and green onions. Drizzle fennel oil over the toppings.