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Tuesday, June 12, 2007

Miso Ramen

Annie found a packet of three servings of miso ramen at the Asian grocery, on sale for 3 bucks. These aren't your typical fried and dried "Top Ramen" type packets with the overly salty spice powder packet. The noodles are fresh and the sauce is a wet paste. The preparation is straightforward - boil water, make broth, pour over warmed noodles.

To the soup bowl, I added in some frozen corn sauteed in butter, blanched bean sprouts, a barely hard-boiled egg, some slices of home made char siu, and garnished with nori and chopped green onions. I added a few dashes of shichimi chili powder to mine to spice it up a bit.



This really hit the spot. It was just as good or even better than Ramen Halu in West San Jose (supposedly the best ramen in the South Bay).

Aloha.

2 Comments:

tigerfish said...

Looks very authentic. How do you make the eggs BARELY hardboiled?

I like the ramen in Ramen Halu too. But with this, it can satisfy my cravings more easily.

Nate 2.0 said...

Gently simmer the eggs no more than 9 minutes.