Ramen

Jason brought back miso and ramen noodles ("chewing taste," says the packaging - mmm) from Denver this weekend, so I could finally make homemade ramen.

It's not that hard. Cook some chicken, add miso paste to some chicken broth, cook some vegetables, cook the ramen noodles in the broth, and mix it all together. The result is pretty tasty.

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I based my ramen off this recipe, but meant to follow this chicken miso soup recipe.

Here's my more detailed ramen recipe:

1. Boil a chicken breast (bone still in is good) in a small pot of water on medium heat till fully cooked and soft. (I added a garlic clove, some dried chili pepper, and ginger to the water.)

2. While the chicken is cooling a bit, bring 4 cups of chicken broth plus 2 cups of water to a boil. Stir in the miso. (I only put about 1 teaspoon, which wasn't enough - probably need at least 1 tablespoon.)  Add some carrots sliced into slivers and cook for about 7-10 minutes.

3. Optional: in a small skillet, cook some frozen corn with a little butter and chili. Or saute some other vegetable that sounds good. Corn is probably not too authentic for a Japanese dish.

4. Add finely-sliced cabbage and the ramen noodles to the broth and let them cook till the noodles are soft.

5. Pull apart the chicken into bite-sized pieces and then mix everything together (or add broth/noodles to a bowl and then add chicken and other vegetables).

Then enjoy...with some sriracha sauce added, if you like!