Food

Miso Ramen with Spam Soup Recipe

We have all done it.

That compact crinkly orange package of dried noodles and the 10,000,000 grams of MSG in a little foil packet.

I’m not judging. Really.

But can we talk about real, homemade ramen for a minute? Deliciously rich miso broth, fresh vegetables, kissed by a little heat just until crisp-tender, soft boiled eggs, plenty of spice with a side of comfort, all artfully arranged into one beautiful little bowl.

Ramen is a fantastic family meal because it can be modified for whomever is enjoying it, without the chef cooking 12 different meals just to keep everybody’s mouth happy. Don’t like eggs? Pass yours my way. Allergic to broccoli/carrots/healthy things? [My kids try that one all the time.] Don’t add it. In the mood for just noodles and broth, or ALL THE THINGS? Done. Vegetarian AND gluten free, like me? Use rice noodles and pass the meat down the table. Whatever you like. Something for everyone. Only have 15 minutes to prepare dinner? Still ramen.

This particular recipe is for a Miso-rich Ramen broth, loaded with veggies and spam.

Yeah, you heard right. Spam.

Miso Ramen with Spam Soup Recipe

My husband swears it is food of the gods, and I am just gonna take his word on that, and give him my share. 9 out of our ten dinner guests also agreed, so there must be something to it.

Focus on getting the broth just right, and everything else is just a bonus anyway.

Also, for those that love a little spice, we top our ramen bowls with a little Shichimi Togarashi, a Japanese blend of seven different chiles and spices, found in most Asian markets [or you can make your own], as well as offering hot sesame oil, Tamari [a gluten free soy sauce] and Sriracha on the side.

Miso Ramen
with Soft Boiled Eggs, Spam and Vegetables

Miso Ramen with Spam Soup Recipe

Serves 4-5
You will need:
Hon Dashi
 [Which is a bonito stock base, aka: dried fish. Don’t let that scare you! Your broth will not be fishy at all – but skip it if you are really wary. Straight up miso broth is also just fine.]
Red miso paste
Salted Butter
Tamari or Soy Sauce
Green onions, thinly sliced

1 package Ramen Noodles OR Vermicelli Rice Noodles if you are gluten free like we are.

And the rest is up to you. Here is what we used:

Fresh spinach leaves
Thinly sliced carrots
Nori, cut into strips
Bean sprouts
Spam, sliced and pan fried until golden brown
Fresh Jalapeno and Serrano chiles, sliced
Soft boiled Miso Eggs

For Soft Boiled Miso Eggs, [can be done day before]:
Bring salted water to a boil. Gently lower eggs into water one at a time with ladle, bring temp down to low and simmer about ten minutes.
Remove from heat, remove shells and set eggs into a miso broth: 2 c water, to 6 tablespoons miso paste, 2 tablespoons Tamari or Soy until ready to serve.

For broth:

Heat 2.5 tsp of HonDashi + 2 quarts of water over medium heat, but do not boil
When Dashi reaches about 100 degrees Fahrenheit, separate 1-2 cups of Dashi into another bowl
Add 6 TBSP of Red or Dark Miso to the reserved Dashi
Whisk until smooth
Add back into pot [MAKE SURE NOT TO BOIL]
Add 1 TBSP of salted butter and green onions
Add dash of Tamari or soy sauce to taste
Let very gently simmer for 10 minutes

Broth is ready. Keep covered on very low heat until ready to serve.

Cook rice noodles according to package directions

To serve:

Layer bowls with noodles, veg, and any other toppings desired. Ladle broth over top and serve.

Much, MUCH love to my superrad husband who pretty much created this entire feast start to finish. It was so delicious, and if he doesn’t mind, I think ramen night is going to become a regular occurrence in our household. I mean, just look at that face. 🙂

Cheers.

xx

[all photos  by iamchanelle photography]

Miso Ramen

with Soft Boiled Eggs, Spam and Vegetables

Yield: serves 4-5

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

Hon Dashi [Which is a bonito stock base, aka: dried fish. Don't let that scare you! Your broth will not be fishy at all - but skip it if you are really wary. Straight up miso broth is also just fine.]
Red miso paste
Salted Butter
Tamari or Soy Sauce
Green onions, thinly sliced
1 package Ramen Noodles OR Vermicelli Rice Noodles if you are gluten free like we are.

Fresh spinach leaves
Thinly sliced carrots
Nori, cut into strips
Bean sprouts
Spam, sliced and pan fried until golden brown
Fresh Jalapeno and Serrano chiles, sliced
4-5 eggs, soft boiled

Directions:

For Soft Boiled Miso Eggs, [can be done day before]:
Bring salted water to a boil. Gently lower eggs into water one at a time with ladle, bring temp down to low and simmer about ten minutes.
Remove from heat, remove shells and set eggs into a miso broth: 2 c water, to 6 tablespoons miso paste, 2 tablespoons Tamari or Soy until ready to serve.

For broth:
Heat 2.5 tsp of HonDashi + 2 quarts of water over medium heat, but do not boil
When Dashi reaches about 100 degrees Fahrenheit, separate 1-2 cups of Dashi into another bowl
Add 6 TBSP of Red or Dark Miso to the reserved Dashi
Whisk until smooth
Add back into pot [MAKE SURE NOT TO BOIL]
Add 1 TBSP of salted butter and green onions
Add dash of Tamari or soy sauce to taste
Let very gently simmer for 10 minutes

Broth is ready. Keep covered on very low heat until ready to serve.

Cook rice noodles according to package directions

To serve:

Layer bowls with noodles, veg, and any other toppings desired. Ladle broth over top and serve.