Now I know that this is not ramen, is nothing like ramen, but hear me out – I make it when I want ramen.
Here in SF the ramen I have found that I really like is unfortunately not walking distance and therefore not eaten nearly enough. However, ramen from scratch is more than I can dive into, and if you click that link, I think you’ll see why.
So what in the world does miso soup have to do with ramen?
Well, with my Japanese palate completely underdeveloped, a quick miso soup sometimes fits the bill for me. But not the kind of miso you find at sushi restaurants, with just a few cubes of tofu and a sprinkling of green onions.
I want noodles to start. Fresh udon – thick and slightly chewy – adds the depth and texture that I am usually looking for.
Then add in some quickly cooked carrots, mushrooms and any other veg you have of hand with shiro miso, and while not exactly nuanced and complicated, it is comforting, balanced and just damn tasty. Especially with a handful of chopped green onions and a swirling of sriracha before diving in.
Another bonus, it is faster than delivery — as in eating within 15 minutes!
So while not my beloved ramen, I like it so much, I would even eat this in our old apartment in NYC (particularly today, with that snow storm which would make going out or delivery almost impossible)! Which is a good sign, me thinks. :)
Bring chicken stock to a boil, add thinly sliced vegetables of your choice (think carrots, mushrooms, snap peas, zucchini, etc. – sliced so they will cook quickly), lower the heat and cook for about 2 minutes.
Put a few tablespoons of miso in a small bowl and ladle the hot stock, whisking to dissolve, then add back to the soup. NOTE: Do not let the soup boil once it has the miso, as it will become gritty.
Add the fresh udon noodles and let cook for one more minute as the noodles heat through. Ladle into bowls, top with chopped green onions, and as much or little sriracha as you can handle.
Click HERE for her the full (detailed recipe).