Miso Ramen
- Fresh ramen noodles (for two people)
- 4 cups water
- 4 tablespoons white miso paste
- 3-4 teaspoons S&B La Yu or chili oil
- 1/2 teaspoon hondashi
- 2 hard-boiled eggs
- 1/2 can corn kernels (15 oz can)
- 1 narutomaki (Japanese fish cake with a pink swirl)
- 1 stalk scallion (finely chopped)
- 1 tablespoon white sesame seeds (pound with mortar and pestle until fine)
- Light soy sauce to taste (optional)
- Some seasoned roasted seaweed (cut into thin strips)
- Produce
- Corn (1/2 can)
- Scallion (1 stalk)
- Condiments
- Soy sauce, Light (1)
- White miso paste (4 tablespoons)
- Cooking & Baking
- S&b la yu or chili oil (3 teaspoons)
- Sesame seeds, white (1 tablespoon)
- Pasta & Grains
- Ramen noodles, Fresh (1)
- Drinks
- Water (4 cups)
- Refrigerated
- Eggs, hard (2)
- Other
- 1/2 teaspoon hondashi
- 1 narutomaki (Japanese fish cake with a pink swirl)
- Some seasoned roasted seaweed (cut into thin strips)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published July 12, 2008 (4 years ago).
34 people saved this recipe.
