Hello all! It’s been too long. Since my last post I’ve grown a new obsession for ramen noodle soup. Not the cup’o noodles, but freshly made ramen. My husband and I often go to this tiny East Village Japense restaurant called, Rai Rai Ken. Now, there is a close tie for the best ramen with Momofuku noodle bar and Rai Rai Ken; I prefer the cozy atmosphere at Rai Rai.
My obsession was getting a little expensive, so I decided to make my own miso ramen.
Making it was a bit much, but so worth it in the end. I even made garlic chips! Which is just thinly sliced garlic fried up in a small sautee pan. I didn’t have a recipe to work with, so I just went on taste.
I had purchased my noodles from fair-way, they were manufactured by KA-ME. I was very pleased with the end result. It was not quite Rai Rai, but very close. In the end, I had threw in a lot of different sauces: soy sauce, fish sauce, sirracha, toasted sesame oil, rice vinegar, and miso paste.
I used organic chicken stock, bok choy and cooked the noodles separately; which is a must or they get mushy.
PHOTOS: DANIELLE BILTON
One Problem:
I was so excited to make it, that I didn’t write any of my measurements! Only until I sat down to write this post had I realized. I will make it within the next two weeks and re-post the recipe then. In the mean time, have a Sapporo beer! (Japanese beer) Cheers!