So a couple of months ago I graduated from college. June 9th, 2013 was a momentous day where I received an apparently very important, stupid-expensive piece of paper. Do I know where it is at this moment? Couldn’t tell you. However, what I can tell you is that commencement was also quite symbolic in the culinary sense. Since I have graduated from college life and successfully (?) transitioned into real-persondom, so too must I depart from the low-brow, unsophisticated meals associated with such times. You know what I’m talking about – instant noodles. I decided to try a legit ramen recipe the other day and it turned out… AMAZING. If you know me, you know I am not tooting my own horn in any way. Let me preface this post by informing you: I possess not even a dollop of culinary prowess. Zilch. Did I ever cook in college? Nah. Did I ever want to? Not really. “But wait…” you may be thinking, “aren’t you cooking for yourself now that you’re out of college and on your own??” Well, my dear reader, I am fortunate enough to work for an employer where free food abounds. So basically, my future children are so effed.
Anyway, here’s the recipe I adapted from: The Steamy Kitchen’s Miso Ramen Recipe. Here goes!
Ingredients (for one serving):
- One serving fresh ramen (none of that ‘just add water’ noise)
- 2 tbsp white miso paste
- One packet instant dashi
- Half liter chicken broth
- Half liter water
- 1 Sprig green onion
- 1 Large handful of spinach
- Enoki mushrooms (yum)
- 4 Quail eggs
- Fried tofu
Directions (prep time: 10 min; cook time: 10-15):
1. Heat water to a boil in a small-medium sized pot.
2. While you wait for the water to boil, wash the green onions, spinach, and mushrooms. Set spinach aside.
3. Finely chop green onions and set aside until the last step.
4. Cut end off enoki mushrooms and discard.
5. Cut up fried tofu into squares.
6. My ‘fresh’ ramen came in a sealed package from the grocery store refrigerator so once the water came to a boil, I opened the package and put in the ramen square until the noodles softened and separated from each other. This step take the longest, so while this is happening…
7. In a separate pot, bring chicken broth and water to a boil.
8. Once the noodles are ready, use a slotted spoon to extract them from pot and set aside in serving bowl.
9. Next, use slotted spoon again to lower quail eggs into boiling water. Let them sit for 4 minutes then remove and set aside.
10. Next lower fried tofu squares into boiling water and let sit for 2 minutes. Remove and set atop noodles.
11. Next, lower enoki mushrooms into boiling water. Poach for a minute and set into serving bowl, atop cooked noodles.
12. Next, poach spinach in boiling water for a minute. Scoop out and drain using slotted spoon and set on top of noodles.
13. While the toppings have been poaching, the broth has now probably come to a boil, so add in miso paste and dashi and stir until both are fully dissolved. Lower heat and let simmer for a few minutes.
14. While the soup simmers, peel and halve quail eggs and set onto noodles.
15. Take soup off heat and pour over noodles.
16. Sprinkle on chopped green onions and commence nommage.