Today was one of those days when I woke up with the sky completely overcast, thunder rolling, and lightning snapping away. And the first thought that hit me was: mmm, ramen. It's hard to find a good bowl of ramen in the area that isn't in a styrofoam package. I'm talking real, good, stick-to-your-ribs ramen. So I decided to make it.
I've been experimenting with different broths and the one that I seem to get right is the miso broth. So, as a special treat, here is my recipe for rainy day ramen. Bon appetit!
Rainy Day Ramen
2 cups chicken broth
2 tbsp. miso paste (I used red miso paste)
1 tbsp. vinegar
4 stalks chives*, chopped
dried egg noodles, individually portioned (available at Asian markets)
hot sesame oil (for drizzling)
(optional: left over cooked chicken, shredded)
*I used chives today but also use scallions when I want!
1. Heat the chicken broth bringing it almost to a boil. Do not let boil! Add miso paste and stir in until smooth. Bring heat down to a simmer.
2. In a separate pot, boil the noodles until cooked, usually about 5-6 minutes. Drain and set aside.
3. Using that same pot, fill with water and bring to a simmer. Add vinegar. Crack 1 egg into a small bowl. Using a slotted spoon, stir water until a whirlpool forms and add the egg gently into the whirlpool. The vinegar will coagulate the white and the whirlpool holds it together. Cook this for about 3 minutes and scoop egg out with slotted spoon. Congrats, you've just poached an egg! Place on top of cooked noodles in bowl. Repeat this process with the other egg.
4. Sprinkle chives and sesame seeds on top to your liking. (This is when I also added my shredded chicken on top.)
5. Pour in the miso chicken broth.
6. Drizzle hot sesame oil on top of poached egg in ramen.
7. Eat eat eat to your heart's content!
What do you like to eat on rainy days?