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Sip & Savor

January 17th, 2017

Local Ramen Recipe

Bundle up, stay in and enjoy Kimura's homemade ramen recipe.

It's definitely soup weather, but you've had enough chicken noodle and tomato basil to last you 'til 2018. Impress your friends and family with this Miso Ramen recipe that we scored from the talented chefs at Kimura. They'll all be slurping from their bowls...

Miso Ramen Soup (Makes half a gallon)
1/4 head cabbage thinly sliced
1/2 onion thinly sliced
Thumb size stick ginger thinly sliced
8 garlic cloves minced
12 cups water
5 dried mushrooms 
4 inches kombu (Whole Foods or specialty)
Ramen noodles
Chopped green onions, to taste
Tofu, optional
Miso paste (we suggest white or shiro)
Garnishes (all optional):
Soft boiled egg
Bean sprouts
Bamboo shoots (canned or fresh and/or chili oil)
Blanched or frozen spinach (water squeezed out)
Dried seaweed
Shiitake mushrooms
Snow peas
Sauté first four ingredients with oil in a one gallon stock pot. Continue to saute until translucent, then add the water, mushrooms and kombu. Simmer for 45 minutes. While vegetables are simmering, prepare ramen noodles according to package instructions. You can use fresh or dried noodles. After simmering for 45 minutes, strain all the vegetables from the water and discard or save the boiled vegetables, reserve broth in pot and add the onions and optional tofu.
To serve:
Fill each bowl halfway with liquid. Stir in one teaspoon of miso paste, and then add more if you’d like. Spoon in noodles, tofu and green onions to each bowl. Garnish as you please - get creative!

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