What happens when an Italian makes Ramen noodles, Miso soup with Dashi? well…there must be some Pesto, too!
Seriously though, making Ramen noodles is so fascinating. Their deliciously slimy texture and the Umami of the Dashi with Miso gets brightened up by the Pesto. The result is a triumph of flavors. Not necessarily a quick thing to do, but worth every minute you will spend on it.
So, bring on a cold winter night, this soups is as comforting as it gets, without being too heavy.
The extra step needed to prepare the sodium carbonate is not really optional, but it super easy.
In conclusion, you will find this recipe a hodge-podge of measurements between grams, cups and ounces.
I know…however grams are important for the accuracy in making Ramen noodles, especially when counting such small quantities.
For the rest, cups and ounces are what we like, right?
Let’s do some Ramen now!
Video recipe of the day
- Preparation time5 Hours
- Rest time1 Day
- Cooking time1 Minute
- Cooking methodStove
Dashi broth with Miso
Most of the above mentioned ingredients can be found in any mainstream Asian grocery stores.
Steps are easy, just a lot of them! Also plan ahead: noodles need to rest overnight.
In addition you could make the dashi also the day before and have the full dish come together in no time.
These is a cheat sheet of the steps you will have to do:
1-make the sodium carbonate from sodium bicarbonate for the noodles
2-make and let rest the dough for the Ramen
3- prepare the pesto and let it cool
4- prepare the dashi
5-add the spices and make the Ramen broth
5-cook and serve
Not the usual 5 ingredients, 10 minutes Italian sauce, but this Miso dish will be worth your time.