Japanese miso ramen soup
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ingredients
5 ginger 1 pk onion 1 pk shallot 1 pk red onion 1 pk red onion 1 liter fish broth 2 pk whole cinnamon 3 pk star anise 8 pk cloves 8 pk cloves 8 pk black peppercorns pk mung bean sprouts pk shitake mushrooms 2 tbsp soy sauce 2 tbsp miso paste
Decoration
1 packet rice noodles 100 g seaweed 4 pcs soft-boiled egg 1 packet tofu (silken)
progress in the video above
The true and unmistakable taste of Japanese cuisine.
1.
Before actually cooking the Japanese soup, prepare all the ingredients for decorating: – cook the rice noodles according to the instructions on the package – prepare the seaweed according to the instructions on the package – soft boil the eggs for about 6 min and cool immediately to stop the cooking process – cut the tofu into cubes
2.
In a deep wok, fry the slices of uncleaned ginger, along with quartered all the onions including the bottom skin.Sauté until they are brown on the surface
3.
Pour the fish stock over them.
4.
Pack cinnamon, star anise, cloves and black peppercorns into a cheesecloth. Add to the soup.
5.
Bring to the boil and simmer for 10 minutes.
6.
Then remove all items so that only clear broth remains.
7.
Place the mung sprouts and sliced shitake mushrooms in a strainer.
8.
Cook for 10 minutes. Remove the sprouts and mushrooms from the broth.
9.
Add soy sauce and turn down heat.
10.
Pass the miso paste through a sieve. Be careful, this must not be cooked any longer, it would lose all the important nutrients.
11.
Put the kettle aside.
12.
Prepare a deep plate into which we progressively place the rice noodles, seaweed, mung bean sprouts, shitake mushrooms, tofu cheese, and poached egg. Pour miso ramen broth over the whole thing.
13.
Serve immediately.
