miso happy

this past weekend, my sister-in-law was getting ready to go to the mainland to attend a conference. the night before she left, she was craving ramen. she wanted some asian flavor before spending a week in the midwest. instead of spending $50 to get takeout and bringing home a bunch of styrofoam containers that would end up in some landfill, i offered to make some miso ramen. i love miso ramen. it has so much more flavor than shoyu ramen. and it's amazingly easy to make at home!


a couple months ago, i tried this miso ramen recipe that i found through foodily.com. the original recipe called for vegetable or pork broth. so for my first go, i tried it with the vegetable broth. but the mister requested a different broth this time, so i went ahead and experimented with beef broth. (it got a big thumbs up from the mister). another little difference: the original recipe called for dried noodles, but i ended up using fresh ramen and udon noodles, because i just couldn't find any dried noodles that weren't instant ramen. the possibilities of toppings are endless. our dinner is just what i happened to have in the pantry / freezer. 

miso ramen

• 4 servings of fresh ramen (or udon)
• 1 cup frozen corn (defrosted)
• 8 cups beef broth
• 2 tsps instant dashi granules
• 1 tbs soy sauce
• 4 tbs fresh miso paste
  6 pcs nori, cut into small strips
• 1 stalk green onion, finely chopped
  
  
  
  

  divide the noodles, corn, nori, and green onion (or your other desired toppings) among 4 large serving bowls.

  

  
  

  in a medium pot, combine the beef broth, instant dashi and soy sauce. bring to a boil over high heat. remove from the heat and stir in the miso. ladle soup into each bowl and serve immediately.