- Prep Time:30m
- Cook Time:15m
- Total Time:45m
- Serves: 2
For the Dashi Stock
- 2 dried Shiitake mushrooms, sliced
- 2 'knots' of kombu (dried seaweed / kelp)
- 1 1/2 c water, room temperature
FOR THE RAMEN SOUP BASE
- 2 tsp. garlic flavoured oil (substitute with sesame oil / vegetable oil)
- 2 inches of ginger, grated
- 4 cloves of garlic, grated
- 3 spring onions, chopped (white and green parts separated, sliced)
- 4 tsp. red chilli paste (I used Sambal Oelek)
- 3 tsp. white miso paste
- 2 tbsp. mirin / sake
- 4 tsp. soy sauce (low-sodium)
- 2 tbsp. sesame seeds, powdered
- 2 c soy milk
- 1 c Dashi stock (from above)
- White pepper powder, to taste
- 1/4 tsp. salt
- 1/4 tsp. fried red chilli flakes
- 1/2 c Fried Tofu (pressed and pan-fried)
- 1/2 c sweet corn, cooked
- 1 c bean sprouts, tossed in a pinch of fried red chilli flakes
- 3 spring onion (green), sliced
- 1 egg, soft boiled and cut in half (VEGANS, omit!)
- 1/4 c fried garlic, crushed
- 2 tsp. fried onions
- 2 tsp. chilli oil
- 1 jalapeno, sliced
- 1/4 c onion, sliced
Make the Dashi Stock
- Soak the Kombu (seaweed) and dried shiitake mushrooms in water for 30 minutes. Transfer to a small pan and bring to a simmer. (Do not let boil!). Strain and reserve the liquid. Discard the seaweed. You may choose to use the rehydrated mushrooms as topping later.
Make the Ramen Broth
- Heat 2 tsp garlic oil in a medium pot over medium-high heat. Sauté ginger, garlic and spring onion (white) for a few seconds.
- Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.
- Once it begins to simmer (and most of the oil floats on top), remove from heat.
Cook the noodles
- While the stock is simmering, put a large pot of water (salted) to the boil. Add two cakes of dried Ramen noodles and cook according to package instructions. Drain and divide the cooked noodles between two large bowls.
- Divide the ramen broth between the two bowls. Garnish with your choice of toppings. Serve hot!