Noodles for breakfast?!
If you’re a white British dude like me that thought probably horrifies you.
As part of my food adventuring, I am doing my best to bust my way out of the box that my upbringing has put me in.
This is the very reason that many people don’t have the food adventures in life that they could have.
So if that’s you - we’re going to break out together and enjoy the food adventures that this beautiful world has to offer!
Why can’t we have noodles for breakfast?
…and why can’t it be healthy?
Miso Ramen Recipe
Here’s a little recipe I whipped up this week for a basic ramen noodle bowl. It’s quick, simple, and amazing for breakfast!
The beautiful thing is that you can mix and match the toppings to suit your likes and what’s in the fridge!
- 1 tablespoon of sesame oil
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 3 tablespoons of white miso
- 900ml of chicken stock
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of panela (I use Bonraw) or sugar
- 2 “sticks” of “somen” noodles (or 2 portions of your favourite noodles!)
- In a large saucepan pour your sesame oil and gently saute the shallot and garlic.
- Once fragrant, add the white miso and stir for 60 seconds.
- Add your Shoxing wine and panela. Stir in and add your chicken stock.
- Bring your chicken stock to the boil and then back down to a simmer.
- Now add your noodles and cook them in the broth.
That’s your basic miso broth and noodles. Add the toppings you like and ENJOY!
- Ramen egg - boil an egg for 6 minutes and immediately transfer into a bowl of ice water to cool. Peel, and cut in half to reveal the jammy yolk!
- Pan-fried meat - take your favourite meat, perhaps a small amount of fillet steak or chicken thigh and pan fry in a little oil, basting with butter towards the end.
- Fried shiitake mushrooms - these mushrooms bring a wonderfully meaty and savoury element. Slice and gently pan-fry in olive oil or butter.
- Nori seaweed sheets - available in most supermarkets - most well known for their use in wrapping sushi rolls.
- Sliced spring onions - this is kind of a must in my eyes. Brings a lovely pop of colour and flavour!
- Chilli oil - make your own or grab some from your local Asian grocery store. This can bring a gentle heat and a lovely umami flavour if you get something with crispy bits like peanuts, onions, or black beans! My favourite is a local chilli oil made by Red Panda.
- Furikake - a popular Japanese rice seasoning traditionally made up of mixed sesame seeds, seaweed flecks, salt, and sugar. You can easily make your own or buy from your Asian supermarket. This is a pantry staple for me. Such a great way to add texture and visual interest to dishes.
How can I help you?
It is my mission to help you to have more of your own food adventures. Whether that be having new food experiences in your own kitchen or exploring further afield.
So my question to you is - how can I help you?
I want to help you on your journey.
Please - drop a comment on this post or hit reply if you’re reading this on email.
Let’s have more food adventures together!