Saturday, August 03, 2013

Miso ramen with Siomai and Eggs

6 cups water
1 1/2 teaspoons dashi stock powder
1/2 cup miso paste
3 slices ginger
3 cloves garlic
pinch of sugar
sesame oil
500 grams ramen noodles or fresh egg noodles

For the topping:
 (it's up to you) I added store-bought Siomai, sliced boiled eggs and chopped spring onions.

In a pot, boil together all the ingredients for the stock. Simmer for 20 minutes. In a separate pot, cook ramen noodles in boiling water until al dente. Place each topping in an individual container. 

To assemble: 
Heat cooked ramen noodles in boiling soup stock. Place in a bowl. Add soup. Top with desired toppings.


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