Miyoshi Ramen (house Special Ramen) Recipe
Miso base in soup with chicken katsu, seaweed, corn, choy sum, green onion, fish cake, char siu, soft egg
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Ingredients
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Soup Base
Toppings
Noodles
Method
Prepare the Soup Base
- 1
Make Miso Soup
In a large pot, combine the chicken broth, miso paste, soy sauce, and sesame oil. Stir well to dissolve the miso. Bring the mixture to a simmer over medium heat.
Cook the Noodles
- 2
Boil Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Toppings
- 3
Fry Chicken Katsu
In a frying pan, heat oil over medium heat. Cook the chicken katsu pieces until golden brown and crispy on both sides. Remove from pan and slice into strips.
- 4
Prepare Choy Sum
Blanch the choy sum in boiling water for about 1 minute until just tender. Drain and set aside.
- 5
Chop Green Onions
Thinly slice the green onions and set aside.
- 6
Assemble the Ramen
- 7
Combine Ingredients
In a large bowl or ramen bowl, place a serving of noodles. Pour the miso soup over the noodles. Top with chicken katsu, nori sheets, sweet corn, choy sum, sliced green onions, fish cake, char siu, and half a soft-boiled egg.
- 8
Serve
Serve immediately and enjoy your homemade Miyoshi Ramen!