Miso Ramen

It snowed 8-10 inches yesterday, totally irrelevant to the blog. I took a snapshot as it poured continuously. What is good to eat during the cold weather? Raaa-men!

Ingredients: Ramen noodles, water, miso paste, hot pepper paste, shredded seaweed, eggs, pepper, sesame oil, worcestershire sauce, onion flakes, garlic powder, dashi stock granules, and onion powder.

Cook the ramen noodles in a pan. Once cooked place in the serving bowl and set aside.

Boil water, miso, pepper paste, seaweed, salt&pepper, sesame oil, worcestershire sauce, onion flakes, garlic/onion powder, and dashi stock granules in a pan. All the ingredients depends on how much broth you’re making. Add a bit of extra, because the noodles will soak a little bit of the broth. It’s hard to say how much I’ve used in making my broth because I didn’t care enough to measure. I like to taste it as I cook. What is good for my taste is not always good for Erik’s palate.

Once you concocted the perfect mixture of ingredients, let it boil for 5 minutes.


Then turn it off and add 2 eggs in the broth. Do not stir and let the eggs cook for about 6-8 minutes depending on how soft you like the egg yolk. This is about 6 minutes.




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