A bug hit the house over the past two weeks, maybe two or more kinds of bug even, and knocked us down. First, it was Alex. Then, me (that’s why there was no blog post on November 8). Then, Speedy. Not surprisingly, Sam came out unscathed. She’s the toughest around here. With Alex, it was mostly a bad cough that wouldn’t go away. With Speedy and me, it was some kind of gastro-intestinal flu.
By the time I was up and about, and Speedy was still down, during the hours when his best friend was the bathroom, I refrained from cooking anything greasy. But I didn’t shortchange him on flavor and texture. I made miso ramen.
Ramen, by definition, is a Japanese noodle dish. There are many variations, regional and otherwise, but Speedy’s favorite is the kind with miso soup. That’s what he often orders when we go to Jipan. My version has wakame (a seaweed), pork, cabbage, carrot florets and shiitake mushrooms.
Recipe: Miso ramen
- about 50 g. of dried wheat noodles (available at the imported section of bigger supermarkets and groceries)
- about 3/4 c. of thinly sliced boiled pork
- a few slices of carrot, blanched
- a handful of shredded cabbage, blanched
- 1 to 2 shiitake mushrooms (caps only, sliced thinly — plus, see notes below if using dried), blanched
- 2 to 3 c. of very hot miso soup (you may omit the tofu)
- extra wakame, soaked and sliced thinly
- Cook the noodles according to package directions (see notes below). Divide between two bowls.
- Top the noodles with pork slices, carrot slices, shredded cabbage, mushrooms and wakame. Pour in the miso soup.
- Serve hot.
If using dried mushrooms, click here for some tips.
Wheat noodles cook differently from Italian style pasta. Cooking time is shorter and the noodles need to be rinsed in cold water, or even dumped in iced water then drained, after cooking to remove all the excess starch.
If you want to try making your own dashi to make the miso soup, click here.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2