I'm a fan of noodle soups, especially spicy ones. When I came across this recipe in Rasa Malaysia, I couldn't resist trying it out. I did not have the Japanese ingredients for the longest time. Recently, Gurney Plaza had a Japanese food exhibition and I managed to get most of the ingredients on my list.
This miso ramen was terrific. Although it was quite light, it had plenty of flavour from the miso with subtle spiciness from the chilli oil. I tweaked my previous homemade noodles recipe and this time the noodles had the perfect texture and springiness for a soup dish.
The recipe is adapted according to my taste. Serves 3.
Homemade noodles (recipe below)
4 1/2 cups water
3 tablespoons white miso paste
2 teaspoons chilli oil
1/2 teaspoon hondashi
2 hard-boiled eggs
3/4 can corn kernels (15 oz can)
1 stalk scallion (finely chopped)
1 tablespoon white sesame seeds (pound with mortar and pestle until fine)
Some seasoned seaweed (cut into thin strips)
1) Bring the water to boil and then add in the miso paste, hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 4 cups. Add in the chili oil to taste.
2) Blanch the noodles in a pot of boiling water until they are cooked. Drain, and set aside.
3) In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), corn kernels and chopped scallion. Pour the miso soup into the bowl and add the seaweeds.
Serve immediately.Homemade Noodles
3/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoon water
1) Put all ingredients into a bowl. Mix until the dough comes together and knead for 10-15 minutes. Rest for 30 minutes.
2) Roll out dough thinly. Noodles will expand when cooked. Douse with lots of flour.
3) Fold or roll the dough into a log and cut into thin strips.
4) Pull out strips slightly and let them rest and dry out for about 2 hours.