Saturday was a beautiful day which was spent walking down Smith Street, browsing in a few of the beautiful furniture and homewares stores and finishing up having an early dinner at Shop Ramen. This place is one of my favourite places to eat, especially when you want a good, healthy and cheap feed. I have to admit, I don’t eat a lot of Japanese so I’m no connoisseur but Shop Ramen’s ramens are the best! I particularly love the vegetarian Ramen they make with cashew milk as they use the tastiest little marinated mushrooms I’ve ever eaten. I don’t even like mushrooms but they are too good to push to the side.
My impromptu dinner at Shop Ramen had me inspired to make my own ramen at home. I was so inspired I went home and researched to find a delicious recipe I could make my own. But my excitement soon turned and I became quite daunted by the task; Japanese food really isn’t my forte and I didn’t know what I’d got myself into! But, me being the sort of person I am, I had to press on. I’d also decided to make my own noodles as we received a pasta making machine for our wedding. I was keen to get it out of the box and make it look well used!
After looking at loads of recipes, I finally decided keep it simple (at least for my first attempt) and make a really simple miso ramen, also known as Shoyu Ramen. Overall the result was a success! It was super delicious and I’d highly recommend making it when you’ve got some homemade stock after a roast.
Easy Miso Ramen with Homemade Noodles
8 cups homemade chicken stock (about 2 cartons of store bought stock)
2 carrots, chopped
6 spring onions, chopped
3 cloves garlic, crushed
2cm square ginger, sliced
3 tbsp mirin
2 x 6g packet of miso soup
1 sheet of nori
6 spring onions, thinly sliced
1 sheet of nori, thinly sliced
handful of bean shoots
pinch of sesame seeds
1. Add stock to a large stock pot and add all ingredients in and let cook for a good 30 minutes
2. Meanwhile, boil eggs for 7 mins for the correct consistency and cut in half. Prepare all garnish ingredients and start making the noodles.
3. When you’ve cooked the noodles, prepared the garnish and the stock is done, divide the noodles between four bowls. Add stock and garnish each bowl with half an egg, bean shoots, enoki mushrooms, chopped nori and some sesame seeds.
1.5 cups plain flour
1.5 tsp salt
2 tbsp water
1. Place dry ingredients in a large bowl. Make a well in the centre and beat eggs and water inside. Slowly combine all ingredients until it comes together in a dough.
2. Once combined, place the dough on a clean work bench dusted with flour. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough isn’t too sticky. Add more flour if need be and keep kneading.
3. When you think the dough is at the right consistency, roll it through your pasta machine on the thickest setting. If it feels a little sticky still, add some more flour, fold over and roll it through the pasta machine again. Move the settings down each time so it becomes thinner than pass it through the noodle or spaghetti setting when it’s thin enough. If you mess it up the first time, roll it out and start again!
4. Place noodles in a pot of boiling water for 1-2 mins max, strain and add to your ramen just before serving.