Rudy loved Japanese food. He missed sushi the most, as consuming raw/ undercooked foods was not advised when undergoing his treatments. As much as we could we still tried to have our Japanese food fix, and ramen was one of the things we wanted to have more of.
We were gifted some delicious instant miso ramen, which led me to make our own ramen eggs and chicken chashu. When that ran out, I still wanted to continue enjoying our own ramen (and feed Rudy homemade stuff where possible), so I bought all the ingredients I needed to really make miso ramen from scratch.
…But time wasn’t on our side. We can only plan, but Allah decides how our journey plays out.
Rudy was the reason I loved cooking. I loved making new things, especially dishes I think he’d enjoy, and of course he was ever my eager food taster. Without him, for quite some time I really didn’t feel like making anything, and even when I did, most of the time everything just didn’t come out right.
Still, I had all the ingredients on hand, and I knew at some point I’d have to start clearing them out. So here it is, finally, homemade miso ramen completely from scratch. Making this along with the necessary toppings was a multi-day affair and was quite the undertaking, and the result was very very satisfying. This will definitely be my go-to recipe, if I ever felt like having ramen again.
I miss watching him enjoy his food, forever a memory etched on my mind.
Based on the recipe by Chopstick Chronicles.
Jump to RecipeThe night before your planned ramen meal, make the dashi stock. In a large jar, add the konbu, stock powder or bonito flakes, mushrooms and water. Close the lid tightly and let soak overnight.
Make the ramen soup. In your pressure cooker pot in Sear or Bake mode, add the chicken stock and the overnight dashi stock with all the ingredients.
When the liquid starts to steam, remove the konbu and mushrooms from the pot. Discard the konbu. You may choose to slice and serve the mushrooms with your ramen if you like.
Close and seal the lid and cook, using the Soup program or equivalent, 40 minutes. Alternatively if not using a pressure cooker, simmer gently over medium low heat, about 2 hours.
Make the miso tare. In a medium bowl or your food processor jug, add all the ingredients except for the miso paste.
Blitz into a smooth paste, using a stick blender or your food processor.
In a medium skillet over low heat, add the miso tare mixture and cook, stirring constantly, 3 minutes.
Remove from heat. Add the miso paste and stir to thoroughly combine.
Prepare the noodles. Bring a pot of water to a boil. Add the noodles and cook, stirring to loosen them up, 2 minutes. Drain in a colander.
Assemble the ramen. In individual noodle bowls, add two tablespoons of miso tare.
Add 400 ml (slightly under 2 cups) of ramen broth. You can also add a bit of the broth first to mix and completely dissolve the miso tare, before pouring in the remaining broth.
Top with your desired toppings. I usually add chicken chashu, ramen eggs, sliced green onions, and dried seaweed (nori).
Equipment
- Pressure Cooker
Ingredients
- 1.5 liters chicken stock Asian style
For the Dashi Stock
- 5 grams dried konbu
- ½ teaspoon bonito stock powder OR ½ cup bonito flakes
- 3 dried shiitake mushrooms
- 3 cups water
For the Miso Tare
- ½ onion finely chopped
- 1 clove garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 stalk green onion white part only
- 2 tablespoons smooth peanut butter natural
- 1 teaspoon rice vinegar PLUS 2 teaspoons water sake substitute
- 2 tablespoons Mirin Fu Japanese sweet sauce mirin substitute
- 1 teaspoon Japanese soy sauce shoyu
- 1 teaspoon roasted sesame oil
- 1 teaspoon La-Yu Japanese chili oil
- ½ cup miso paste 130 grams
For serving
- 3 ramen eggs halved lengthwise
- 3 dried seaweed (nori)
- 1 stalk green onion sliced
- 300 grams ramen noodles
- 150 grams chicken chashu sliced
Instructions
- The night before your planned ramen meal, make the dashi stock. In a large jar, add the konbu, stock powder or bonito flakes, mushrooms and water. Close the lid tightly and let soak overnight. Strain all the ingredients from the stock before using.
- Make the ramen soup. In your pressure cooker pot, add the chicken stock and the dashi stock. Close and seal the lid and cook, using the Soup program or equivalent, 40 minutes. Alternatively if not using a pressure cooker, simmer gently over medium low heat, about 2 hours.
- Make the miso tare. In a medium bowl or your food processor jug, add all the ingredients except for the miso paste.
- Blitz into a smooth paste, using a stick blender or your food processor.
- In a medium skillet over low heat, add the miso tare mixture and cook, stirring constantly, 3 minutes.
- Remove from heat. Add the miso paste and stir to thoroughly combine.
- Prepare the noodles. Bring a pot of water to a boil. Add the noodles and cook, stirring to loosen them up, 2 minutes. Drain in a colander.
- Assemble the ramen. In individual noodle bowls, add two tablespoons of miso tare.
- Add 400 ml (slightly under 2 cups) of ramen broth. You can also add a bit of the broth first to mix and completely dissolve the miso tare, before pouring in the remaining broth.
- Top with your desired toppings. I usually add chicken chashu, ramen eggs, sliced green onions, and dried seaweed (nori).
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