The King Miso Ramen

If you travel to the south round Fukuoka, you'll find that tonkotsu ramen (pork base broth) is their satisfaction and forte. Make your way north and you'll taste shoyu ramen (soy sauce) in Tokyo and miso ramen in Hokkaido (the northern tip of Japan). you will additionally come upon noodles that will differ in width and period, and  toppings ranging from corn, pork belly, pickled eggs, fish cakes (kamaboko) and bamboo shoots to call a few.

Of all of the noodle dishes which might be sold in Japan, ramen is king.

INGREDIENTS

• 1 cup Napa cabbage (shredded or finely chopped)
• 1/3 cup carrots (peeled and cut into thin strips)
• 1 tablespoon vegetable oil
• 2 cloves garlic (finely chopped)
• 3 scallions (finely chopped)
• 2 packages dry or fresh ramen noodles, or egg noodles
• 4 cups low sodium chicken stock
• 2 boiled eggs (optional)

FOR THE MISO TARE:

• 1/2 teaspoon tobanjan (Korean chili bean sauce) optional)
• 1 teaspoon ginger (peeled and grated)
• 1/4 cup red, white, or awase miso paste (I use awase miso )
• 2 tablespoons cooking sake
• 2 tablespoons mirin
• 1/2 teaspoon sesame oil

INSTRUCTIONS

1. Mix the substances for the miso tare in a bowl and set aside.
2. In a medium size pot, heat up chicken stock.
3. In a separate pot, result in 6 cups of water to boil.
4. In a medium size pan over high heat, upload oil and garlic and prepare dinner for 1 minute.
5. Add cabbage and carrots and cook dinner for 2 minutes until carrots are smooth however nevertheless yielding a crunch. Set apart.
6. while water is boiling, upload ramen noodles and cook and observe commands at the bundle (generally approximately three mins). Drain and set aside.
7. Divide miso tare lightly between 2 bowls (about 2 tablespoons each).
8. Upload ramen noodles and chicken inventory to the bowls.
9. Stir nicely and pinnacle with scallions, cabbage, carrots and pickled eggs. Serve warm.

source https://sarahqueenkitchen.blogspot.com/2018/10/the-king-miso-ramen.html

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