Miso Ramen, spinach, egg and cilantro

emointhekitchen

Ramen originated as a Chinese noodle soup before being embraced in Japan in the 19th century, where it became a cornerstone of Japanese cuisine. Over the years, Japanese-style ramen spread across the globe and even made its way back to China through specialised ramen restaurants. The term “ramen” describes both the distinctive yellow, curly wheat noodles and the finished dish itself, bringing together noodles, broth, seasoning, and toppings.

With endless regional styles, ramen in Japan is more than just a meal; it’s a refined craft that reflects cultural exchange and the spirit of everyday life. 🍜

A Light and Refreshing Bowl of Ramen

This particular bowl of ramen is light and refreshing, topped with vibrant cilantro. The spicy garlic and spinach add a pop of color and just the right amount of heat, while the soft-boiled eggs introduce a creamy richness

You will need:

Dashi
(2 squares of kombu
4 cups Tuna Katsuobushi dried bonito flakes
8 cups of water)
1 cup corn
1 chilli powder
2 tbsp white Miso
8 garlic
1 cup soy sauce
2 cups fresh spinach
340g dried ramen noodles
2 soft-boiled eggs
1/2 cup chopped fresh cilantro

Procedure:

Place 2 tablespoons of white miso in each of 4 serving bowls.
In a large saucepan, heat the dashi, garlic, and chili powder over high heat until bubbles form around the edges and the broth begins to boil. Add the spinach to the broth and cook for about a minute until wilted, then remove with a slotted spoon. While the broth is heating, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil melts and bubbles, add the corn and cook, stirring frequently, about 2 minutes.

Cook the noodles according to the package directions and drain well. After cooking the noodles, pour the hot broth over them in the serving bowls. Add the noodles to each bowl and stir gently. Use chopsticks to lift them and disperse them in the broth, so they float slightly on the surface.Top each bowl with a serving of spinach, corn, soy sauce, and fresh cilantro.
Finally, place half a soft-boiled egg in each bowl and serve immediately.