Miso Ramen

[snarp]

4 cups water
2 tsp instant hon dashi powder
4 tbsp miso (red/akadashi)
3 tsp olive oil
1/2 tsp chili powder
1 tsp minced garlic
1 tsp minced/ground/powdered ginger
2 slices bacon, sliced up into squares
1 scallion
2-6 packets instant ramen (depending on how much broth you feel like using with each block of noodles)

Comments

[lacrimawanders]

Me = fail; fried the bacon before putting it in the soup. Stopped myself just in time and went with a new set of bacon. The other bacons were donated to science. My stomach is named Science.

[lacrimawanders]

OH GOD SOMETHING WENT HORRIBLY WRONG

[snarp]

NOOO. What happened?

(Primitive bacon instincts were at work upon you - when you have bacon, you must fry it! Thus has been the way of things since ancient times.)

[lacrimawanders]

I think my biggest mistake was not realizing until after I had half a bowl that my miso didn't have the bonito dashi in it. (Some types do, and I thought I'd gotten the type that did.)

Using celery instead of scallions, ramen with flavor in it (though, rinsed thoroughly before using), and seriously overcooking the garlic might also have contributed. But I think the no-dashi was the biggest problem.

LESSON LEARNED.

[snarp]

Yeah, I accidentally made it without once, too, and you definitely need the dashi - miso smells so strong that it's easy to forget some of the soup-taste is coming from the seaweed and bonito.

I don't think the scallions matter too much; they're mostly for texture.