Many of you who follow me know about my Singaporean background. Much of what I cook today for my family is deeply rooted in asian cooking (whether it’s Chinese, Japanese, Thai or Indian). I’ve discovered though, when in a pinch and I need to get dinner on the table quick, it’s my asian pantry staples that come to the rescue. What’s even better is that these pantry staples are shelf-stable and can keep in your pantry for months if not longer. The refrigerated items too can keep for pretty long periods of time. Download my free “Essential pantry staples for easy asian cooking” below. You won’t regret it! And here’s a quick recipe for the ramen noodles pictured here. It came together in literally less than an hour!
Recipe for miso-dashi broth:
2 3-inch pieces of dried kombu (seaweed)
5 cups water
2 oz of bonito flakes (You can omit this if you don’t have it).
4 tsp dashi powder (I use “Hondashi” brand of instant dashi powder)
2 tablespoon white miso paste
In a pot, soak the kombu in the 5 cups of warm water for approximately 30 minutes. After 30 minutes, bring this to a boil and add the bonito flakes. Boil for approximately 2 minutes. Turn the stove off and strain the stock into a separate pot using a cheese cloth or fine mesh strainer. Return the stock to a boil and add 4 tsp of instant dashi powder until the powder dissolves. Add the miso paste to the boiling stock until dissolved. This miso broth can be drunk on its own or used as a broth for ramen noodles. Any leftover broth can be kept in the fridge for up to 3 days.
Recipe for miso ramen:
2 cups miso-dashi broth
1 packet dried ramen noodles
1 hardboiled egg
vegetables that you have on hand (I used baby bok choy and red cabbage but anything goes here)
furikake seasoning for garnishing at the end
Cook the ramen noodles as directed on your ramen package. Similarly, cook your hardboiled egg and keep that aside (To make that perfectly jammy egg, boil your egg for approximately 6minutes and 30 seconds). If you’re using vegetables you have on hand, cook that first (boiling or steaming is preferable).
Place your cooked ramen, steamed vegetables and jammy egg in a bowl. Pour your miso-dashi stock into your bowl. Garnish with furikake seaweed seasoning.
ENJOY! (And don’t forget to scroll down for that freebie!)