Jake's Lazy Ramen
Serves 1
Ramen:
Add 500 mL of water, 1 tbsp. soy sauce, 1 tbsp. mirin, 1/2 tsp. dashi powder, and 1/2 tsp. garlic powder to a pot and boil. In your serving bowl, add 1 heaping tbsp. of miso paste and 1/2 tsp. sesame oil. Once your broth is boiling, dump a small amount of it out of the pot and into your bowl to mix with the miso and sesame oil. Add your noodles to the broth and cook until done. Finally add your broth and noodles to your serving bowl and mix, then put in your marinated eggs. Add whatever extra vegetables or garnish as appropriate throughout the process.
Marinated eggs:
Make a marinade of 3 parts water to 1 part soy sauce to 1 part mirin. I usually use 300 mL of water, and 100 mL each of soy sauce and mirin. That's enough to marinate about nine eggs in a shallow container. Usually I make 12 soft boiled eggs and once I eat three I peel the remaining three and put them in the marinade. These last for about a week in the fridge; it's best to make them a day before the ramen.
Notes:
You could certainly use fresh garlic, I don't because I want something quick and easy to make. It's recommended that you bring the ramen marinade mixture to a boil to combine flavours, then taking it off heat. You can use garlic, ginger, sake, scallions, and star anise in this mixture. For miso paste, I use "aka" miso.
Add 500 mL of water, 1 tbsp. soy sauce, 1 tbsp. mirin, 1/2 tsp. dashi powder, and 1/2 tsp. garlic powder to a pot and boil. In your serving bowl, add 1 heaping tbsp. of miso paste and 1/2 tsp. sesame oil. Once your broth is boiling, dump a small amount of it out of the pot and into your bowl to mix with the miso and sesame oil. Add your noodles to the broth and cook until done. Finally add your broth and noodles to your serving bowl and mix, then put in your marinated eggs. Add whatever extra vegetables or garnish as appropriate throughout the process.
Marinated eggs:
Make a marinade of 3 parts water to 1 part soy sauce to 1 part mirin. I usually use 300 mL of water, and 100 mL each of soy sauce and mirin. That's enough to marinate about nine eggs in a shallow container. Usually I make 12 soft boiled eggs and once I eat three I peel the remaining three and put them in the marinade. These last for about a week in the fridge; it's best to make them a day before the ramen.
Notes:
You could certainly use fresh garlic, I don't because I want something quick and easy to make. It's recommended that you bring the ramen marinade mixture to a boil to combine flavours, then taking it off heat. You can use garlic, ginger, sake, scallions, and star anise in this mixture. For miso paste, I use "aka" miso.