Ramen comes in a variety of flavors and the choices of toppings are endless! In the August Umai Crate, we included Miso Ramen and Tonkotsu Ramen. To make the noodles more filling and to create a more restaurant-like experience, we’ve garnished our bowls with common Japanese ramen toppings.
Directions: Open the wrapping and separate the noodles and soup packets. You’ll notice that the miso ramen comes with an extra packet of spice. Set those aside for later. In a pot of boiling water, cook the noodles and stir occasionally to ensure even cooking. You can either add the soup packet directly to the noodles or you can drain the noodles and mix the soup packet in a bowl of fresh hot water. Add the noodles once the soup has been made. For the Miso Ramen, add the extra spice packet for a bit of spiciness.
In Japan, miso ramen is commonly garnished with corn, bean sprouts, scallions, and a boiled egg. Sometimes a pat of butter is added to add more flavor to the broth. We decided to go with these toppings to keep the flavor consistent with ramen shops in Japan. We liked that there was a hint of spiciness in the broth and thought the corn and bean sprouts complimented the miso flavor well. The toppings definitely changed the ramen from just instant noodles to a satisfying and filling meal.
Tonkotsu ramen is made from a pork broth, but this one is made from chicken. The flavor is still rich, but offers a less oily texture. We went with very basic toppings such as buta bara (pork belly), scallions, Japanese pickled vegetables, beni shoga (pickled ginger), and a boiled egg. We threw in a few leaves of baby spinach to add some greens. The beni shoga went really well with the buta bara and the broth. Surprisingly, the baby spinach also went well and is great for those who like to have a bit of veggies in their meals. This ramen offered a distinctly Japanese flavor and was one of our favorites.
What are some of your favorite ramen toppings? Let us know in the comments below!