Basic Ramen Using Fish Stock

It sounds like you're cheating by using a stock cube but it's actually far more delicious than I expected! There are many noodle bars serving worse-tasting ramen than this...try it, I'm sure you'll love it!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 15 min

Ingredients

Fish stock cube 1
Hot water 400ml
Butter 1/2 tsp
Egg noodles (fine) 1
Miso (red or mixed) 50g
Granulated sugar 1tsp

Method

1
Here are the ingredients. You'll be adding fish stock, so use miso without dashi. I used the Knorr brand fish stock cube.
2
Put the hot water in a pan with the stock cube and add the miso through a strainer or dissolved in a ladle to prevent any lumps.
3
Add 1tsp of sugar and add a touch of butter to give a deeper flavour.
4
Boil the egg noodles separately for 4 minutes, I used Blue Dragon that I bought in Tesco.
5
When the noodles are ready, drain and put in a bowl. Pour over the soup from Step 3 - it's ready!

Tips & Note

■This is a really basic simple version, so customise as you like by adding beansprouts, finely chopped spring onions, ham or boiled eggs...whatever you like
■The amount of miso (50g) is a basic standard, so adjust to your taste.

Basic Ramen Using Fish Stock

It sounds like you're cheating by using a stock cube but it's actually far more delicious than I expected! There are many noodle bars serving worse-tasting ramen than this...try it, I'm sure you'll love it!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Cook: 15 min

Ingredients

Fish stock cube 1
Hot water 400ml
Butter 1/2 tsp
Egg noodles (fine) 1
Miso (red or mixed) 50g
Granulated sugar 1tsp

Basic Ramen Using Fish Stock

Recipe ID :2341 Posted on 26 JAN 2017

Serves 1

Cook 15min
views 882
printed 2

saved 1

It sounds like you're cheating by using a stock cube but it's actually far more delicious than I expected! There are many noodle bars serving worse-tasting ramen than this...try it, I'm sure you'll love it!

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Ingredients

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1
400ml
1/2 tsp
1
50g
1tsp

Method

Cook
15min
1
Here are the ingredients. You'll be adding fish stock, so use miso without dashi. I used the Knorr brand fish stock cube.
2
Put the hot water in a pan with the stock cube and add the miso through a strainer or dissolved in a ladle to prevent any lumps.
3
Add 1tsp of sugar and add a touch of butter to give a deeper flavour.
4
Boil the egg noodles separately for 4 minutes, I used Blue Dragon that I bought in Tesco.
5
When the noodles are ready, drain and put in a bowl. Pour over the soup from Step 3 - it's ready!

Tips & Note

■This is a really basic simple version, so customise as you like by adding beansprouts, finely chopped spring onions, ham or boiled eggs...whatever you like
■The amount of miso (50g) is a basic standard, so adjust to your taste.

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Tobuchan
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