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Thursday, July 8, 2010

Miso Ramen with Chicken and Tofu - The good, the bad, and the history


Hope everyone had a fabulous 4th of July and extended weekend. Mine was a 5-day weekend and it was awesome!  The only bad thing is I feel sick after the vacation. The positive thing is it happened after I got back! I guess this is even, yes?

Some of you may know that other than a salaried job I have volunteered my time to non-profit organizations in Seattle and I have enjoyed it. Luckily, the opportunity to write to this non-profit Asian Pacific newspaper called International Examiner came and I for sure didn't hesitate to grasp it.  Therefore, I'd like to make a quick sharing that my very first two articles are published in the July issue! I'm very excited because, oh my, I wouldn't have thought I would become a writer or write any articles! I'm so excited that I'm going to pick up a copy of the newspaper (it's free) , cut it, and keep it haha. You could say I'm crazy but I can't help it.  I am surprised myself that I'm still writing the blog and that have enjoyed it this much!

If you are bored and would like to know about what the Asian Pacific newspaper can offer, feel free to drop by their site. Here are my two articles for this issue:

History in the Baking - Why learning about the food pioneers ate reveals more about ourselves

Ramen is often referred to as instant ramen. That's what eaters tend to associate with. It's not always like that... Authentic and traditional ramen is time consuming. It's like a state-of-the-art kinda thing. If you have seen photos of Japanese kneading flour slowly and carefully to prepare noodles, you would know it requires skill to do so. It's a skill that has to be passed on from generation to generation.

The article will tell you all about it and I hope, and hope you like it. Before leaving this post (as my nose  is stuffed and I can't breath!), I'd like to share a miso ramen with chicken and tofu. I know it's hot  as heck in some cities but just in case you're craving a hot soup in summer like me, weirdo (smile)...

Miso Ramen with Chicken and Tofu
Serving: 2


1 skinless boneless chicken breast
1 tsp sea salt
½ tsp white pepper
1 tsp chili oil
1 tsp vegetable oil

8 firm tofu cubes, about 1 inch
1 TBS vegetable oil

Miso paste
4 TBS white miso paste
¼ cup sake
½ tsp sugar
1 tsp dashi no moto powder
½ tsp shichimi
2 tsp sesame oil
1 tsp chili oil

1 carton plus 2 cups chicken stock, no salt added
8 fresh ginger slices
2 TBS julienne leek
miso paste from above (use all)
2 tsp dashi no moto powder
½ tsp white pepper

1 boiled egg cut in half lengthwise
2 TBS wakame (steep in hot water for 5 mins)
½ cup bean sprout
6 fish cake slices
1 tsp roasted white sesame seeds
1 tsp scallion (green and white part) cut in diagonal for garnish

9 oz ramen noodles
1 tsp Sesame oil, divide

  • Season chicken with salt, pepper, and oils. Set aside.
  • Heat up a cast iron pan or a skillet with oil. Sear tofu both sides in a hot pan for about 2 mins on each side. After they’re done, set aside and cover with foil
  • Heat up a grill to medium high heat or about 400 F; grill it for 7 mins on each side or to your desire of doneness. Let it sit for 10 mins. Cover with foil
  • Make miso paste. Combine all the ingredients together. Wisk well. This can be done ahead of time
  • Boil chicken stock in a medium saucepan, add ginger and leek. Let it simmer for 10 mins. In a meantime, cook noodle in boiled water for about 2 mins or follow the instruction on a package
  • After the noodles are cooked, rinse and divide them into prepared bowl. Pour ½ tsp sesame oil over cooked noodle. Use your hand to coat noodle with oil
  • Arrange all the toppings on top of noodle
  • Add miso paste in soup pot. Wisk until it’s dissolved
  • Add dashi no moto powder and white pepper to a soup
  • Use a slotted spoon to scoop out ginger and leek
  • Taste for correction
  • The soup needs to be very hot. Pour the soup over prepared noodle
  • Sprinkle with roasted sesame seeds and chopped scallions
  • Enjoy!

After: I could finish it all. Yummy!



    Cook with Madin said...

    Hi Tanantha, welcome back. I am very excited and happy for you about your articles in the International Examiner. I always enjoy reading your post and trying your recipes, I'm sure you will have more followers from the International Examiner.
    Miso, Ramen is always a favorite in the family and with Chicken and Tofu, that will over all top the list.

    Pacheco Patty said...

    Hi Tanantha, Hope you're feeling better:-) Congratulations on your articles, I enjoyed reading them as I enjoyed your latest post on the nice hot soup, I think it's good anytime of the year, what delicious flavors in one little bowl, yummy!

    Lazaro Cooks! said...


    What an awesome dish! The flavors are right up my alley. Incredible miso paste. Love the photos. My bowls, plural, would look as empty as that last pic.

    I am so happy for all your success with the blog and the articles. It does not surprise me...I did try to recruit you to BC!

    Feel Better

    Lisa {Authentic Suburban Gourmet } said...

    What a great looking dish and I am sure it is full of flavor. Congrats on your articles - always such an wonderful feeling of accomplishment.

    Z-Tawan said...

    Congrats on your articles! I enjoyed reading them very much and thanks for sharing the ramen recipe. It looks great!

    lequan@luvtoeat said...

    Hi Tanantha, I really hope you feel better soon. You're right, I would much rather be sick after than during my vacation. Congratulations on the articles. If I were in Seattle I would've loved to attend the dinner. It's so true that "true" Chinese cooking is lost through the generations. My grandma's cooking was so much more authentic than the dishes I am used to eating now.

    Your ramen noodle looks delicious! I love miso ramen as it as reminds me of fermented tofu. Great dish Tanantha. Next time I eat a bowl of ramen I'll remember to slurp loud and proud :-P. Thanks for sharing your articles, I enjoyed reading them.

    Monet said...

    I have been wanting to make my own miso ramen for quite a while now. I love how fresh and vibrant this recipe looks. So good and so many wonderful flavors. I'm sure you will do well with the International Examiner!

    roxan said...

    Tanantha, seriously! you always impress me with your dishes. Mine seem so measley compared to yours haha! I wish I could just observe you in the kitchen so I could learn.

    Hope you feel better soon! A bunch of people at my work came back sick after the long weekend too.

    Baking Barrister said...

    Oh how delicious looking! I remember when a ramen shop opened near my college. I thought it was instant ramen, but learned quickly it was sooo much better! I'm going to have to try this out.

    And feel better!

    Stella said...

    Tanantha! Homemade Ramen? I knew ramen must have come from a more wholesome origin, but I've never seen it till now. This looks so delicious and even healthy! Your photos make it looks so delicious too, Tanantha.
    Oh, and congrats on the writing gig-that's nice. Yes!!

    ... said...

    this recipe looks amazing! i have to try it because i am a ramen-holic. great post!

    roxan said...

    Hey T! did you get the msg I sent you on twitter? I couldn't find your email address either :)

    Evan B said...

    2 years ago now I was lucky enough to take a trip to Tokyo with my younger brother.. Ramen was one of my favorite things to eat! This recipe sounds fabulous and there is an Asian market down the street that I'm sure will have some of the ingredients.. thanks for sharing!!

    Cajun Chef Ryan said...

    What a great series of food photographs, I felt like I was right there with you and the last one is great with the empty bowl! Just wonderful!

    Bon appetit!

    Magic of Spice said...

    Wow, congratulations on the articles:) I will pop back to read them...And I love this recipe, delightful!

    Magdalena said...

    The dish looks great, really !
    I congratulate you for your articles. I keep my fingers crossed for developing your career!
    I hope that you are feeling better...all good to you :)

    Rick said...

    Me want miso!

    Chef Dennis said...

    Hi Tanantha
    When you have time please stop by my blog, I have some awards for you if you would like them!

    Le said...

    I don't usually like miso but this dish looks so good with the ramen and other flavours! Yum, perfect for the winter weather here!

    Hopefully you're feeling much better and I'm going to go check out those articles a little bit later!


    Anonymous said...

    Well done, Tamantha!
    The Japanese would be proud of you!
    Great explanations. too!
    Now people will have no excuse to make them properly!LOL
    Best regards,

    Judy said...

    Wow, I am so impressed with your homemade ramen, Tanantha! It looks SO good! I love-love-love ramen but I am unambitious and would never think to try and make the broth at home! I'm more of a packaged ramen critic and ramen restaurant junkie. :) Feel better soon!

    Julie M. said...

    Congratulations on getting published!! That is super exciting!! Your soup looks A.M.A.Z.I.N.G. I love miso and yours looks like it's made exactly right. Feel better soon!

    roxan said...

    Tanantha you're always welcome to any of my get togethers! :)

    Jessica said...

    This all looks amazing! Holy Yum!

    Cajun Chef Ryan said...

    Wow, that is one attractive dish, just ate lunch and now I want a bowl of that Miso Ramen with Chicken and Tofu!

    Bon appetit!

    sweetlife said...

    Congrats!! How exciting to see your words published, great dish I have been craving miso..lovely


    Anonymous said...

    Again, yum!

    Jenn @ defunkt gourmet said...

    Hi Tanantha,
    Oishii! Absolutely gorgeous. I have a very soft spot for soups. I think they're good all-year round; it doesn't matter if there's frost on the windows or a sparkling lake outside.
    I also love the bowls. Asian-style bowls are my favourite :)

    Alcohol Server Certification said...

    This is a really nice treat for myself after getting my Basset Certification! I am always craving for Ramen ever since I tasted it. It's more like a special noodles with lots of toppings. I feel like I know now why Naruto (anime) likes it. :)

    Bartenders License Online said...

    This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.

    Suzie Sue said...

    Best homemade Ramen I have ever tasted!! Made it twice now. But, annoyingly I didn't have sake, so I substituted it with 50mls of gin - AMAZING!!

    Tanantha said...

    Thanks Susie! I'm so glad you enjoy the recipe! This kinda comment that makes my day.

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