Tuesday, June 18 2013, 11:48 AM MDT
Miso Soup With Japanese Ramen Noodles
As aired on April 9, 2013
Recipe Courtesy Chef Bryan Woolley
8 cups water
2/3 cups miso base
1 cup chopped green onions
1 cup sautéed spinach
1 cup frozen corn
1/2 block firm tofu cut into 1 inch squares
4 hard boiled eggs, shelled and cut in half lengthwise
8 cups cooked ramen noodles (recipe below)
1. Bring the water and miso soup base to a boil. Taste and adjust for seasoning.
2. While the soup is cooking, divide the remaining ingredients between four large bowls. Start with the noodles on the bottom of the bowl and then sub-divide the bowl with the remaining ingredients. Keep each ingredient together.
3. When the miso has come to boil, careful ladle about two cups of miso soup over the ingredients in each bowl. Serve and Enjoy!
Japanese Ramen Noodles
1 cup all-purpose flour
1 tsp salt
1-2 tbsp water
1. Whisk together the salt and the flour and make a well in the center of the flour.
2. Add the eggs and 1 tbsp water.
3. Knead the dough until it is smooth. If needed, add additional water or flour to create dough that isn’t to dry or too wet. Dough should feel just a little stiffer than bread dough.
4. Once the dough is finished, cover it with a damp cloth and let it rest for 30 minutes.
5. After the dough has rested, divided it in half. On a floured work surface, roll each half out to about 1/16 of an inch (1 mm if you are metric).
6. Liberally dust the dough and fold in half. Dust again and fold it in half again. When folding the dough fold from end to end, thus shortening the length of the rolled out dough.
7. Using a knife, cut the dough into thin noodles. Use more flour if needed to prevent the noodles from sticking.
8. Boil a large pot of water on the stove and add some salt to it. Once the water is boiling, add the noodles by “sprinkling” them into the water. If you add them add at once, they will stick together.
9. Cook the noodles for about 4 minutes.
10. Serve with your favorite stock. Add some boiled vegetables and meat to complete the dish. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group)