Name: Miso Ramen Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 liters water; 1 1/2 teaspoons dashi stock powder; 1/2 Cup miso paste; 3 slices ginger; 3 cloves Garlic; sugar; sesame oil (Optional); 500 Grams fresh egg noodles (pancit canton); bacon (use cooked bacon); Chicken ((grilled chicken), sliced into strips); canned corn kernels (drained); bamboo shoots (cut into 1-inch lengths); Egg ((hardboiled), sliced); mushrooms (sliced); spring onions (chopped); narutomaki (Japanese fish cake) (sliced); chili oil (for drizzling)

Pinoy consumers love a bowl of steaming noodle soup, as seen in the success of numerous mami and batchoy vendors. Offer the market something new with Japanese ramen. Serve it simply as a noodle-and-soup combo and include add-ons as topping options!

Miso Ramen Bowl

Katherine Jao

Offer the market something new with this, served it simply as a noodle-and-soup combo and add-ons as topping options!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Resting Time 30

Total Time 1 10

Course Soup

Cuisine Japanese

Servings

Ingredients

Miso Ramen Bowl

2 liters water
1 1/2 teaspoons dashi stock powder
1/2 Cup miso paste
3 slices ginger
3 cloves Garlic
sugar
sesame oil Optional
500 Grams fresh egg noodles (pancit canton)
bacon use cooked bacon
Chicken (grilled chicken), sliced into strips
canned corn kernels drained
bamboo shoots cut into 1-inch lengths
Egg (hardboiled), sliced
mushrooms sliced
spring onions chopped
narutomaki (Japanese fish cake) sliced
chili oil for drizzling

Instructions

In a pot, boil together all the ingredients for the stock. Simmer for 20 minutes.
In a separate pot, cook ramen noodles in boiling water until al dente.
Place each topping in an individual container.
To assemble: Heat cooked ramen noodles in boiling soup stock. Place in a bowl. Add soup. Top with desired toppings.