Udon + miso + water + egg + fish sausage + vegies = ?
RAMEN!
And that's what i cooked today for dinner! Me and my brother take turns cooking for dinner and tonight i felt like eating my favorite Japanese delicacy. At first i had trouble thinking of what to buy. Before my last class started, I took my time listing some ingredients that I would need (i had to make sure to put some kind of protein source cos my brother is a BIG meat lover.) Once I have decided on the ingredients, I got ready for my last class.
When class ended, I reminded myself I needed to pass by Uwajimaya Village and buy me the following ingredients: udon noodles, miso paste, fish sausage (fish cake is better but more expensive), canned corn, leek (green onion as i'd like to call it), and eggs. It took me a long time to find the fish sausage because the Seafood section was abundant in ingredients (so much colors!). Then i went straight home and started cooking.
For anyone's who is interested here is my custom Ramen recipe: (Serving size is 4 people)
Ingredients:
1 pack of Yokogori Udon (apparently different udon is cooked differently)
1 medium size of Miso paste (it's brown in color and stored in one of the frozen aisles)
1 - 2 stalks of leek/green onion (this is optional)
1 dozen eggs (no need to finish this)
1 chinese cabbage (get the smallest possible, it's usually big)
1 pack of fish sausages (no need to finish. if there's extra you can eat it cold or hot)
1 can 12 oz. corn (by preferrence. you can use bean sprouts, onions, radish, etc.)
i pack of dried seaweed (appear dark green crispy flakes)
Steps:
1. Carefully follow the instructions written at the back of your Udon noodle package. Try to stick the the time given. When done cooking noodles set aside in a bowl and cover to prevent drying.
2. In a pot, boil 8 cups of water. for each cup of water add one tablespoon of miso paste (therefore 8 tbsp). Add dried seaweed once the miso is completely dissolved.
3. Stir Miso soup and see if the seaweed has expanded. If it has, turn off heat and put aside.
4. Cut the leek and fish sausages diagonally. (this makes it nicer to present)
5. Open the can of corn and empty any water present in the can.
6. Pick about 3 leaves of the Chinese cabbage. Cut it however you want. I cut it perpendicular to the stalk. in another pot, boil some water and add cabbage. Boil until cabbage is no longer firm.
7. Fry 3-4 eggs individually in olive oil (or any oil you have), either sunny side-up or scrambled, whatever you want. I recommend frying both sides to makes sure it's thoroughly cooked.
8. You are ready to prep your Ramen! fill a bowl about 3/4 with the miso soup. Add noodles until it is visible on soup surface. Stir a bit.
9. Toppings! add boiled cabbage to one quadrant (1/4 of the area of bowl), add egg beside it, add fish sausage slices (form a petal for aesthetics), then add corn. Put leek slices in the middle, and PRESTO!
(My brother was silly enough to picture it! I decided to make this journal so his amusement didn't go to waste. XD)
My suggestions for variations:
- beef/pork/chicken soup stock instead of Miso soup
- ordinary cabbage, cucumber, bell pepper, carrot, imitation crab meat, fish cake, seafood or meat for the toppings! usually you need about 3 to 5 toppings but feel free to be creative.
- egg noodles or Soba noodles instead of Udon noodles (i like udon noodles bec. of their gummy texture)
I thought it wouldn't turn out well but unexpectedly it turned out pretty good! Even my brother enjoyed it and said he wouldn't be able to make it (considering that he likes to keep things simple and is not fond of making soups). I really liked it. I could improve it so it'll taste even better but i'm glad my first try was rather successful.
And that's what i cooked today for dinner! Me and my brother take turns cooking for dinner and tonight i felt like eating my favorite Japanese delicacy. At first i had trouble thinking of what to buy. Before my last class started, I took my time listing some ingredients that I would need (i had to make sure to put some kind of protein source cos my brother is a BIG meat lover.) Once I have decided on the ingredients, I got ready for my last class.
When class ended, I reminded myself I needed to pass by Uwajimaya Village and buy me the following ingredients: udon noodles, miso paste, fish sausage (fish cake is better but more expensive), canned corn, leek (green onion as i'd like to call it), and eggs. It took me a long time to find the fish sausage because the Seafood section was abundant in ingredients (so much colors!). Then i went straight home and started cooking.
For anyone's who is interested here is my custom Ramen recipe: (Serving size is 4 people)
Ingredients:
1 pack of Yokogori Udon (apparently different udon is cooked differently)
1 medium size of Miso paste (it's brown in color and stored in one of the frozen aisles)
1 - 2 stalks of leek/green onion (this is optional)
1 dozen eggs (no need to finish this)
1 chinese cabbage (get the smallest possible, it's usually big)
1 pack of fish sausages (no need to finish. if there's extra you can eat it cold or hot)
1 can 12 oz. corn (by preferrence. you can use bean sprouts, onions, radish, etc.)
i pack of dried seaweed (appear dark green crispy flakes)
Steps:
1. Carefully follow the instructions written at the back of your Udon noodle package. Try to stick the the time given. When done cooking noodles set aside in a bowl and cover to prevent drying.
2. In a pot, boil 8 cups of water. for each cup of water add one tablespoon of miso paste (therefore 8 tbsp). Add dried seaweed once the miso is completely dissolved.
3. Stir Miso soup and see if the seaweed has expanded. If it has, turn off heat and put aside.
4. Cut the leek and fish sausages diagonally. (this makes it nicer to present)
5. Open the can of corn and empty any water present in the can.
6. Pick about 3 leaves of the Chinese cabbage. Cut it however you want. I cut it perpendicular to the stalk. in another pot, boil some water and add cabbage. Boil until cabbage is no longer firm.
7. Fry 3-4 eggs individually in olive oil (or any oil you have), either sunny side-up or scrambled, whatever you want. I recommend frying both sides to makes sure it's thoroughly cooked.
8. You are ready to prep your Ramen! fill a bowl about 3/4 with the miso soup. Add noodles until it is visible on soup surface. Stir a bit.
9. Toppings! add boiled cabbage to one quadrant (1/4 of the area of bowl), add egg beside it, add fish sausage slices (form a petal for aesthetics), then add corn. Put leek slices in the middle, and PRESTO!
(My brother was silly enough to picture it! I decided to make this journal so his amusement didn't go to waste. XD)
My suggestions for variations:
- beef/pork/chicken soup stock instead of Miso soup
- ordinary cabbage, cucumber, bell pepper, carrot, imitation crab meat, fish cake, seafood or meat for the toppings! usually you need about 3 to 5 toppings but feel free to be creative.
- egg noodles or Soba noodles instead of Udon noodles (i like udon noodles bec. of their gummy texture)
I thought it wouldn't turn out well but unexpectedly it turned out pretty good! Even my brother enjoyed it and said he wouldn't be able to make it (considering that he likes to keep things simple and is not fond of making soups). I really liked it. I could improve it so it'll taste even better but i'm glad my first try was rather successful.