SPICY BEEF MISO RAMEN
My neglected blog....I'm here!! :). This time I wanna share my experience also experiment on making spicy beef miso ramen from scratch. Yep, scratch for everything, the ramen and the broth for the soup.
In this very hot weather, I don't think it's wise enough to make hot soup, but the urge of making ramen was so huge til it vanquished these hot-sweaty-day! Fyi, I made this ramen few days ago, because current weather is quite cold (to me).
I saw this simple ramen recipe from Astrid's blog, and I wanted to submit it for Cooking Mama #1 : Ramen, so I decided to make it.
I made the ramen with 3 kind of flours (bread flour, cake flour and whole wheat flour) with ratio 2:1:1. For the soup, I made broth of bonito flakes, konbu (dried seaweed) and beef ribs, and it tasted very good! The flavor of the soup remains me of those japanese ramen! I think the bonito flakes and konbu which are gave a different flavor. Beside, I read an article about ramen few months ago that the secret of good ramen is in the soup.
At the end, eating this flavorful hot soup on hot-sweaty-day are forgiven....:)
Spicy Beef Miso Ramen
3 cups homemade ramen *recipe below*
2 pieces of carrot, julienned
1/2 cup corn kernel (Belzy -- I used frozen corn)
1 piece of uzumaki (japanese fish cake, white-pink in color), sliced
For Miso Soup:
1000cc water + 500 cc water
3 sheets of konbu (dried seaweed)
1 cup bonito flakes
250 gr iga sapi
150 gr sukiyaki)
1-1/2 tsp cayenne powder
1-1/2 tbsp white miso paste
Fish sauce or salt, to taste
1. In serving bowl, place blanched ramen, carrot and corn. Set aside.
2. In pressure cooker, boil ribs, konbu and bonito flakes with 1000cc water for 20 to 30 minutes. Or, you can boil them in a regular saucepan, and boil them until the ribs are tender.
3. Drained the ribs, konbu and bonito flakes from the broth. Place the broth in the saucepan, add 500cc water, boil over high heat. Stir in white miso paste, cayenne powder. Season with fish sauce or salt, to taste. Stir well.
4. When the soup starts to boiling, add in sukiyaki, boil until the meat is well done (if you like it medium done, you can skip this step and put the raw sukiyaki on the serving bowl, then pour in hot soup).
5. Take the ready serving bowl, pour in the hot soup. Garnish with sliced uzumaki and sprinkle it with roasted seaweed. Serve immediately.
Yield: 4 portions
1-1/2 cups bread flour
3/4 cup cake flour
3/4 cup whole wheat flour
4 tbsps water
1 tsp salt
1. By hands:
In a big bowl, mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together. Once the ingredients are combined, remove it to a clean counter or bowl, and knead it until the dough a little stiffer than bread dough. In case your dough is too sticky, add some flour and knead it in. If it doesn't stick at all, add some water a few drops at a time.
By standing mixer:
In a mixer bowl, mix the dry ingredients, make a well in the center, and add in the eggs and water inside. Then attached hook attachment, then use speed 2 to mix the ingredients until the dough a little stiffer than bread dough. In case your dough is too sticky, add some flour and knead it in. If it doesn't stick at all, add some water a few drops at a time.
2. Wrap tight the dough with cloth, let it rest for 30 minutes.
3. After 30 minutes, divide dough into 4 portions. Sprinkle some flour generously over the dough, then start to rolling and stretching. You have to roll it super thin (about 1mm), because the dough will be alot swollen when you boil it. If it starts sticking, get some more dry flour onto there. If it starts springing back to its original shape, let it rest for a minute or two.
4. Fold those sheet dough into three, then cut it as your desire (if you like wider noodle, then you cut it a little wide, but if you like thinner noodle, cut it super thin). Repeat the steps until you have no more dough left.
5. Boil water over high heat, dump salt, a pinch or two in it (or you can use olive oil). Let it boiling before you start blanching the noodle.
6. Sprinkle the noodle over the boiling water. DO NOT dump the noodle, they will stick together. Use chopsticks and blanch the noodle until cooked.
7. Ready to use.