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CORN & POTATO HOKKAIDO MISO RAMEN



INGREDIENTS (SERVES 1P)

  • 1 pack miso ramen soup

  • 1 bundle ramen noodles

  • 300ml boiling water (for soup)

  • 1–2 small fried tofu pouches (ganmo)

  • 1/2 potato

  • 1 tied konbu knot

  • 1 baby corn

  • 1/8 red onion

  • Rosemary (as desired)


INSTRUCTIONS

  1. Use MY FURUSATO, SAPPORO-STYLE MISO RAMEN.

  2. Pour hot water over ganmo to remove oil, then grill. Slice the potato and grill until browned.

  3. Soak konbu knot in water. Boil baby corn.

  4. Finely chop the red onion.

  5. Boil 800ml of water, cook noodles for 2.5 minutes.

  6. Mix soup with 300ml boiling water in a bowl.

  7. Drain noodles, add to bowl, stir lightly.

  8. Top with ingredients from steps 2–4 and rosemary.


COMMENT(S)

The miso-flavored ganmo is juicy, and the sweet onion enhances the miso's umami in this lucky ramen with tied konbu.

Comments

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