Second attempt. Miso ramen.
Posted Oct 30, 2019, 1:00 PM UTC
9.1K117
It’s a no to sweet corn from me, but otherwise awesome
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If I had to remove one topping, it would have been the corn. I just had some on hand and thought it contrasted well with the blue bowl!
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Corns a pretty normal ingredient, but it’s the one I never finish
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It’s weird I was just talking about this with colleagues. I like sweet corn, loose or on the cob, but I don’t really like it in a dish as an ingredient.
But I’d still eat it ;)
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This makes miso hungry
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It looks delicious! I've never made Raman like that and have always wanted to try... Thanks for the motivation!
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Miso horny
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God dammit you beat me to it
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is that a fork?
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I have brought shame on my family.
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How did you know it was a fork?
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Looks delicious and I love the double egg!
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Two eggs always looks excessive in ramen, but I also want more than one.
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Grill that corn until its got some color on the corners
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Great suggestion. I will definitely give this a try next time.
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Naruto's proud
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i just ate, but damn this looks so good that i'm hungry again!
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This looks amazing. What is the white stuff next to the corn? It looks like tofu in the recipe you posted, but it doesn’t look like tofu in your picture.
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Bamboo shoots! They add a nice crunch.
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That is a fantastic idea!
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So fantastic that it’s in very many ramen recipes
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Not one egg slice, not two, but FOUR.
I approve.
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Nailed it
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Yum!!!!!
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Personal preference would be less time on the egg for a runnier yolk, but this looks absolutely stunning!! Great work!
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Mannnn this looks absolutely amazing.
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Mm
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I love that you mentioned it was your second attempt, instead of the usual First Try title that always seems suspicious to me.
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This looks great. What kind of noodles did you use? From the photo it just looks like spaghetti
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These are dried Chinese-style ramen noodles (according to the package). I picked them up at my local Asian food market.
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Oh good, I was sincerely worried you used spaghetti!
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Nice. I make a 3 pork miso ramen that I’m very proud of, and half the time I just use top ramen lol
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Looks great.
People in the U.S. tend to neglect Sapporo style ramen (usually miso based, with sweet corn, butter, and menma), which I'm hoping will get picked up in more places (rather than the ever popular tonkotsu, which as you probably noticed, isn't vegan or vegetarian friendly).
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Recipe can be found here, but I made a few changes for taste:
Try getting some bonito flakes and soaking that for a bit too with the dashi konbu
Or you could get some hondashi powder, more or less the same
At my ramen house job we put bonito flakes and konbu in our broths to soak about 30 minutes before we finish them off
Otherwise, looks amazing! I love the mushrooms, did you pickle them or no? Jw And the eggs are perfectly cooked!!!
I'm actually a vegetarian, so fish products aren't an option for me. Thanks for the suggestion, though! The mushrooms are not pickled, just sauteed in oil until brown and slightly crispy.
Something I usually do for my mushrooms in ramen is use a little toasted sesame oil with some minced garlic and then sautee. Adds a couple more dimensions of flavor in each bite.
I'm not a vegetarian but I've made a few dashi variants for vegetarians before--I found this brand of smoked shiitake mushrooms that made the most delicious broth with kombu!
Looks amazing though, nice cooking! Never had the guts to try a full on ramen :)
You probably know this, but the mushrooms, dashi and many other ingredients ts are used for their umami flavor. So much of Japanese cooking is straight umami bombing.
That was my next question was whether this was veggie friendly. Thanks! Looks absolutely delicious.
Something I failed to realize, my bad!
How do yellow and red miso compare to white miso? It’s the only miso I’ve had so far
vegetarian recipe, bonito is fish
You should look into how to make menma, or seasoned bamboo shoots. Night and day vs. canned ones (yours look straight from the can)
Mine are straight from the can, although I did let them soak in the broth for a few minutes before eating them with everything else. Never heard of menma, but I'll look into it. Thanks!
I highly prefer red miso. Can I give you a tip that I’ve added to my repertoire? I really like to use a small hit of anchovy paste in my miso broth
Thanks for the tip, but I'm a vegetarian so fish products were avoided on purpose in this recipe.
Ah gotcha! Have you tried MSG? It’s a great way to bump up umami as well!
This is something I hadn't thought of. Great suggestion, thanks!
A veg recipe. That's actually perfect. Thanks for sharing this valuble recipe to everyone.
From what I understand, you shouldn’t leave kombu in that long. A few minutes in boiling water is enough, you want the salt on the seaweed, but not the seaweed flavor. Only left kombu in for a long time once and I did not like the resulting batch (however it could have been a multitude of other things, I didn’t control for the kombu)
Vegan Version????🤔🤔🤔
If you dont add egg and use oil instead of butter to finish, this recipe is vegan.