This past few weeks were busy, active and hectic. Or at least I had this impression. We’ve been traveling, working on work projects and our language skills, catching up on books, organizing our current apartment, doing research and planning for our upcoming trip, making decisions regarding our new apartment and somewhere along the way also trying to sleep, eat, and spend time together. Everything seems to be needing our attention at the same time.
We are happy to be planning our road trip and even more thrilled to be learning about home design and styling. Our list of things to do, handle, take care of and not to forget is kilometers long. Then it sometimes happens that it’s Sunday noon and we don’t have anything for lunch ready. And we don’t have any intention to cook something elaborate. Lucky for us, we have a few recipes, or rather meal concepts, we can prepare in minutes, like this avocado spaghetti, or this Greek quinoa lentil salad, or this quinoa salmon salad. But this past Sunday our choice fell on something else. It fell on this red miso ramen with soba noodles.
We have been preparing this or similar version of ramen many times before. We always make it a bit spicy, using chili powder and put many different lightly sauteed vegetables and a hardboiled egg on top. Vegetables on the top vary based on what we find in the fridge and freezer. And the egg is a must!
We had recently tried true Japanese Ramen soup in the Umamido restaurant in the city center. Our ramen has a long way to go to compete with the ramen we tried there, but it’s on the right track. If you’re in need of a quick lunch, not only on Sunday, give this ramen a try.
Red Miso Ramen with Soba Noodles
- 60 – 80 grams of soba noodles
- 2 tablespoons of red miso paste
- 1 tablespoon olive oil
- 2 eggs
- 1/4 cup of corn
- 1 carrot, thinly sliced
- 1/3 red bell pepper, thinly sliced
- 2 scallions, cut
- 1 clove of garlic, minced
- 1/8 teaspoon chili powder (optional)
- Sesame seeds (to garnish)
- Hard boil the eggs.
- Cook the noodles in a big pot of salted water. Check the instructions on the package for the cooking time.
- Meanwhile, dissolve the miso paste in a cup of hot water.
- Heat the olive oil in another pot. Add the thinly sliced carrot and sauté for a minute or two. Set the sautéed carrot aside. In the same pot, sauté the bell pepper for a minute or two and then set aside.
- Add the minced garlic to the pot, sauté for a few seconds, add dissolved miso paste and an additional cup of water. Season with chili powder and bring the miso broth to boil. Let it simmer for a couple of minutes and then turn the heat off.
- Once the noodles, eggs and miso broth is ready, divide the noodles between two bowls, pour the miso broth over the noodles, put the carrots, bell pepper, eggs and scallions on the top and garnish with the sesame seeds.