Ramen is easily my most favourite food. I could eat it on the hottest day of the year and still enjoy it as much as when it’s in the middle of winter and I need something to just warm me up. Not familiar with what ramen is? Hold up…
Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions.Wikipedia
So since I’ve been making my own pasta lately, I decided to take my skill to the next level and try to make ramen from scratch. Miso paste kept popping out at my at the grocery store so I took that as a solid sign that I should lol. I opted to make whole wheat noodles this time around (not typical of ramen) just to make sure I wasn’t making totally unhealthy food, and because whole wheat pasta is a lot easier for my body to handle as a diabetic.
So I made my own spaghetti (aka Ramen Noodles) with whole wheat flour and I just did it the same way as I did the white pasta in the past, and it turned out perfectly. From there is when I got into the fun part. Check out this recipe below on how I made the actual ramen after my pasta was ready to go.
Homemade Miso Ramen
- 1 teaspoon canola oil
- 1 clove garlic minced
- 1 teaspoon ginger fresh, minced
- 0.5 package ground chicken
- 5 ounces bean sprouts rinsed
- 4 cups water warm
- 2 teaspoons chicken bouillon powder or substitute with chicken base
- 1 teaspoon sugar
- 2 teaspoons soy sauce
- 4 tablespoons miso paste
- 1/2 teaspoon sesame oil
- 2 cups water for boiling noodles
- 3 cups fresh whole wheat pasta
- sliced green onions for garnish
- 1 slice seaweed paper for garnish
- 2 whole soft boiled eggs
Heat canola oil in a large deep skillet or a wok over medium-high heat. Add minced ginger, garlic, and ground chicken to the skillet and sauté on medium heat until the chicken is done.
Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil last, and then turn off the heat.
In the meantime, prepare the noodles. Boil water in a large pot. Put noodles into the boiling water and cook for a 4 minutes (if fresh pasta), until the noodles are al dente, or reach your desired firmness. Drain the noodles well and serve in two deep soup noodle bowls.
Pour the hot miso soup mixture with chicken and vegetables over the noodles.
Add optional garnishes from the list above.
Afterwards there were some things that I’d probably do differently next time:
– For the soft boiled eggs, I’d cook them longer next time. I only boiled them for 5 minutes and they were a bit too soft for me.
– The amount of miso in the soup was a bit overwhelming so I used extra water to water the soup down until I liked the saltiness of it. Next time I would add small amounts of miso and taste it as I go to avoid using too much.
Those are pretty much the only thing that I would do differently! The soup was fantastic, I loved the taste of the broth a lot, I would probably just sip it if I was feeling like something savoury.
I will absolutely be making this again! Success!!