Homemade Ramen

We’ve had extremely unusual weather(天気) for our area this winter(冬). We don’t have any snow(雪) yet, but it’s still been bitterly cold most days- so what better way to keep warm then some hot(暑い) ramen, kanji study, and tea!

This recipe (料理法) is great if you’re vegetarian or if you have a problem with lactose, which you’ll find most packets from the store contain one or the other.

Also, a quick note– you may be tempted to boil the noodles and then just put the ingredients for the miso in with the boiled noodles.  Don’t do it.  Trust me.  The amount of starch that will end up in your ramen will be staggering and you will not enjoy it.

If you cook the noodles separately it’s absolutely delicious and probably a lot better from you than the store bought ramen and all the chemicals they stick in it.  It’s a great quick lunch recipe!

材料

3 cups of water
2 tbsp vegetable broth
1 tbsp Miso
1/4 tsp minced ginger
1 tsp minced garlic
1-2 SMALL drops of tahini
splash of soy sauce
Cooked ramen/udon noodles

作り方

1. Cook noodles first according to directions and towards the end of their cooking time start making the broth.

2. Boil three cups of water and add vegetable broth, ginger, garlic, tahini, soy sauce and the miso. Bring back to boil and stir until miso dissolves.

3. Add cooked noodles and let cook together for 3 min, serve hot.