Miso Ramen Noodle Soup Recipe from Scratch
Author: Astro Eater
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 2
- Ramen Noodles:
- 1 cup all purpose flour
- 1 large egg
- 1 tablespoon water
- ½ teaspoon salt
- Ramen Noodle Broth
- 4 cups vegetable broth
- 2 tablespoons white miso
- 1 tablespoon soy sauce
- 1 teaspoon dashi (omit for vegetarian version)
- Ramen Noodle Toppings
- 4 cremini or shiitake mushrooms
- Bamboo shoots (canned or fresh)
- 2 eggs
- 2 handfuls of spinach
- 1 handful of bean sprouts
- Ramen Noodles:
- Add the flour and salt to a bowl, mix together.
- Create a 'bowl' inside the flour and add egg & water.
- Whisk egg and slowly push in flour until all is combined.
- Knead for 2 minutes, cover in damp cloth and rest for 30 minutes.
- Flatten dough and divide into 2 equal parts. The dough will be to large to work with otherwise. Do this one at a time.
- Roll out dough until it is roughly 1mm. Sprinkle with flour and fold in half. Sprinkle with more flour and fold in half again.
- With a sharp knife, cut into thin strips. Add flour to strips and gently loosen with your fingers to unfold the noodles.
- Boil for 3-4 minutes, drain and rinse with cold water.
- Ramen Noodle Broth
- Add vegetable stock, soy sauce & dashi to a large soup pot. Bring to a boil. Reduce heat and simmer for 10 minutes.
- During the last minute, add white miso and stir to dissolve.
- Add spinach and noodles to a bowl, poor in miso broth.
- Ramon Noodle Toppings
- Divide toppings into 2 equal parts & add to bowl
Recipe by Astro Eater at http://www.astroeater.com/miso-ramen-noodle-soup-recipe/
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