Quick fix miso ramen

Quick fix miso ramen

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Absolutely do have some instant noodles in your kitchen. Super-cheap and super-quick, they are a valuable larder ingredient. Here in this quick-fix ramen, don’t bother using the little sachet (eerily potent for something so tiny!) that accompanies the noodles; flavour, nutrients too, can come from elsewhere.

Miso should be a staple of any storecupboard. Used in Japan as a general seasoning, it is made from fermented soybeans, salt and a friendly natural fungus. Specialist misos can have other ingredients added during the ferment, such as rice, buckwheat and barley. Dark miso is fermented for longer and has a more intense taste, while light miso is pale with a sweeter taste. Most supermarkets will stock a basic miso paste, and it is a very handy ingredient to have in your fridge. With characteristic flavours of salty, sweet, earthy, fruity and savoury, miso is most commonly served as a soup when mixed with dashi (kelp and preserved tuna) stock. Miso can also be used as a dressing for many Asian-inspired salads or as a marinade. Kept in the fridge, miso has a long shelf life, up to a year at least.

Like miso, mirin is also worth shelf space. A sweet Japanese wine, mirin lends mild acidity to many dishes. Buy some. If you don’t have any mirin, but need to ape the sweet tangy liquid, you can use sherry or Marsala or some rice vinegar mixed with a little brown sugar to taste.

Ingredients

Quantity Ingredient
4 packets instant noodles
1 litre chicken or vegetable stock, (or boiling water mixed with some bouillon powder)
1 teaspoon gochujang, (Korean red chilli paste)
2 heaped tablespoons miso paste, (dark or light, as you like)
2 tablespoons mirin
1 tablespoon sesame oil
2 garlic cloves, finely chopped
2cm fresh ginger, finely chopped

Method

  1. Remove the noodles from the packet. Don’t bother with the flavouring sachet.
  2. Bring the stock to the boil in a saucepan. Add the gochujang, miso, mirin, sesame oil, garlic and ginger. Add the noodles and remove from the heat. Leave to sit for a minute or two to soften.
  3. Divide the noodles between your bowls, topping each up with the broth and adding any garnishes.

Garnishes

  • Choose from the following, to add texture to the finished noodles:

    vegetables: shredded cabbage, thin sticks of carrot, radish or daikon, spinach or chard leaves cut into ribbons, sliced mushrooms, thinly sliced shallot or red onion, sliced spring onions, beansprouts, cooked broccoli, fresh or frozen peas, edamame, frozen (defrosted) spinach, shredded lettuce, sweetcorn, cooked green beans, sliced cooked courgettes or cooked aubergine

    eggs: fried eggs, sliced hard-boiled eggs, sliced pickled eggs, poached eggs, beaten raw egg (added to the hot stock and noodles, ribboning the egg through the liquid to form small separate threads)

    meat: cold leftover roast meats, sliced cured ham, cooked bacon, cooked sausage or meatballs, sliced frankfurters

    tofu: diced cold tofu or fried tofu

    chilli oil: add extra per bowlful

    sesame seeds: toasted

    lime: wedges

    herbs: basil, coriander
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