This Ramen was pretty much perfect. Miso Soup base, plenty o' veggies.
##Ingredients
- 1/2 - 1 Onion
- Sukiayi (thinly sliced) Pork
- Pack of Fried Tofu (2 slices)
- 1 Stalk bok choy
- 1 Handful pea vines
- 1 Bunch cilantro
- 1 Ear of corn
- 4 Green onion stalks
- Spinach
- Miso Ramen Soup Base
- Fish sauce
- Sun noodle brand No. 28 Noodle
- Ginger Paste (i use the stuff in a tube)
- Garlic Paste or Chopped Garlic
- 1 Jalapeño
- sprouts
- 4 eggs
##Eggs I learned to boil my eggs from this article. Basically, put your eggs in a pot, covering about 1inch of water. Bring to a boil, then move them away from the heat and start the timer for 6-8 minutes. when the timer is up, empty out the water and replace with cold water for a little bit, before peeling. To make peeling a lil easier, put in a tbsp of baking soda before boiling.
Peel the eggs, cut in half, then set aside (leave them out at room temp)
##Prepare the veggies
- Chop up the green onion
- Slice the onion
- Slice the Jalapeno
- Shave off the corn from the ear
- Chop up the cilantro, leaving the stems behind
- Pull some of the spinach leaves off
- Set the pea vines out
I put all the veggies out on a plate so we can add later. I cook some of the veggies in the broth for a few seconds, but mostly use as topping.
##Start the Broth Heat about a tablespoon of olive oil in the bottom of the pot. Sautee sliced onions, a few Jalapeno stuffings, and add maybe a teaspoon of garlic paste/chopped garlic and ginger paste and stir for about 1-2 minutes.
##Finally, prepare the noodles According to the instruction. These are to be boiled for 2 minutes in "more than 7 cups of boiling water" (per pack). Quite Important--stir them with a pasta ladle to loosen 'em. After the 2 minutes, pull them out and drain them.
##Serve
- Pour the broth in bowls
- Add a few (quickly) cooked veggies, maybe a slice of meat
- Put in the noodles
- Put on the toppings, according to your aesthetic. I think aesthetics are important. i like to be able to see the eggs, jalapeno, and veggies.
