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Miso Ramen 🍜
Miso Ramen 🍜

Before you jump to Miso Ramen 🍜 recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

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Even though some of you love to have your snack foods, instead of reaching for the chips try getting some nuts. You will come to find that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have a lot more than others. Your entire body will use these kinds of fatty acids as a building block for creating hormones which your body demands to stay healthy. Some of these hormones that are needed are only able to be made by having these fatty acids within your diet.

By simply following some of the suggestions above you will find that you will end up living a healthier life. The one thing that you should actually avoid is all of the processed foods which you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to miso ramen 🍜 recipe. To make miso ramen 🍜 you only need 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Miso Ramen 🍜:
  1. Provide 2 Tablespoons Toasted Sesame Oil
  2. Take 1 Onion
  3. Use 3 Cloves Garlic
  4. Get 1 Tablespoon minced Ginger
  5. Provide 6 dried Shiitake Mushrooms
  6. Take Water
  7. Provide 1 litre Vegetable Stock
  8. Get 4 Tablespoons Soy Sauce
  9. Prepare 2 Tablespoons Mirin
  10. Provide 4 Tablespoons Red Miso Paste
  11. Provide Egg Noodles
  12. Use Toasted Sesame Seeds, to serve
  13. Take Soft Boiled Eggs, to serve
  14. Take Chopped Spring Onions, to serve
  15. Use Sliced Red Chilli, to serve
  16. Provide Nori Sheets, to serve
Instructions to make Miso Ramen 🍜:
  1. Soak Shiitake mushrooms in 1 cup of boiled water for at least 3 hours.
  2. Heat sesame oil in a large pan. Add finely diced onions and cook until translucent.
  3. Add finely diced garlic to pan and saute for a minute or so before lowering heat.
  4. Cut rehydrated shiitake mushrooms into thin slices. Add sliced mushrooms as well as the soaking liquid to the pan and bring to a simmer.
  5. Add minced ginger, as well as vegetable stock and 2 cups of boiled water. Allow to simmer for a few minutes.
  6. Pour the vegetables and stock through a fine sieve. Return the liquid to a pot and bring to a gentle simmer. Return about half of the sliced mushrooms to the simmering liquid.
  7. Transfer the strained onions, garlic and mushrooms to a jug and add the mirin, miso, and soy sauce (I used a combination of dark soy sauce and reduced sodium soy sauce) to the vegetables. Use a stick blender to create a smooth paste.
  8. Add paste to simmering broth and whisk until well combined. Add more soy sauce, miso, salt or pepper to taste.
  9. Prepare the egg noodles by soaking them in boiled water for about 15 minutes, or until soft.
  10. Divide noodles between serving bowls. Ladle over the miso broth and garnish with toasted sesame seeds, nori sheets, chopped spring onion and chillies, and a soft boiled egg. Enjoy 🍜😍💛

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