Miso Ramen
Ramyun is god’s gift to all Korean people. Or I should say, it is Japan’s gift to Koreans. I’d even take it as a consolation offering for the genocide of 1923 and 35 years of forced occupation. This ramyun is not to be confused with the Japanese ramen made with fresh noodles and pork broth, which is also delicious but not vegan friendly. I’m talking about instant noodles here!
There isn’t a comparable cultural or culinary equivalent to ramyun in the west that I can think of immediately. Once a part of an emergency provision package, it signifies a certain lifestyle roughly associated with single adulthood, and teenage life. It’s also often considered as a cure for hangover by many (with no real proof). But most of all, it’s loved for its value as the ultimate fast, comforting food that provides spicy warm broth within minutes. It’s also an inspiration for some of the best moments in Korean pop culture such as this:
This song is called ‘Ramyun and the Coal Briquette’.
The most popular brand of Korean instant noodle is without a doubt, ShinRaMyun. The noodle is fried, and it’s a little thicker than other brands, with fiery spicy broth. I like to try different kinds, and I’ve had this somewhat new brand of instant noodles for a while. It’s called An-twi-ghin-myun (non-fried noodles). The consistency of the noodle is a little more chewy, and the broth package doesn’t contains MSG. Because I don’t eat meat, it’s important for me to make an effort to increase the content of protein in every meal. Something that I always have in the fridge is tofu, and Korean miso (called dwen-jang). So this is something I make very often. And now I present to you, the ingredients for Miso Ramyun.
This is basically dwenjang chigae (Korean miso stew) with ramyen in it. In the bottom corner of the picture above is the pot/bowl that I will use. I’m soaking some dried shiitake mushrooms. I usually buy my mushrooms at the Union Square Green Market, but I haven’t had a chance to stop by this week. I bought this pack of dried mushrooms at Hanahreum in K-town, and it’s so cheap, convenient and still flavorful. I still prefer fresh mushrooms, but it’s great for days like this.
To get started, I dissolve a spoonful of miso in the mushroom water and whisk it, and bring it to boil
Since I’m only cooking for myself, I break the noodle in half. All the mushrooms and tofu really increase the serving size. Below is the 2 ‘soup’ packets that come with the noodle. One contains dehydrated vegetables which I put in the pot, and the other one is what makes the peppery broth. Since there’s already miso in the broth, I only put in about 1/3 of the content of this packet. The rest I save for later. Perhaps I’ll use it for dukbokki. At this time, the noodle also goes in the broth.
Let the noodles cook for another 3-5 minutes, and then add some fresh chopped scallions.
Of course, it can never be a proper meal of instant noodles without some kimchi. I also like to add a tablespoon of kimchi water to the soup.
If there is an anti-thesis of slow food, this is it. It’s meant to be eaten fast, while the noodle is firm and the broth is steaming hot.
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Miso Ramen
Ramyun is god’s gift to all Korean people. Or I should say, it is Japan’s gift to Koreans. I’d even take it as a consolation offering for the genocide of 1923 and 35 years of forced occupation. This ramyun is not to be confused with the Japanese ramen made with fresh noodles and pork broth, which is also delicious but not vegan friendly. I’m talking about instant noodles here!
There isn’t a comparable cultural or culinary equivalent to ramyun in the west that I can think of immediately. Once a part of an emergency provision package, it signifies a certain lifestyle roughly associated with single adulthood, and teenage life. It’s also often considered as a cure for hangover by many (with no real proof). But most of all, it’s loved for its value as the ultimate fast, comforting food that provides spicy warm broth within minutes. It’s also an inspiration for some of the best moments in Korean pop culture such as this:
This song is called ‘Ramyun and the Coal Briquette’.
The most popular brand of Korean instant noodle is without a doubt, ShinRaMyun. The noodle is fried, and it’s a little thicker than other brands, with fiery spicy broth. I like to try different kinds, and I’ve had this somewhat new brand of instant noodles for a while. It’s called An-twi-ghin-myun (non-fried noodles). The consistency of the noodle is a little more chewy, and the broth package doesn’t contains MSG. Because I don’t eat meat, it’s important for me to make an effort to increase the content of protein in every meal. Something that I always have in the fridge is tofu, and Korean miso (called dwen-jang). So this is something I make very often. And now I present to you, the ingredients for Miso Ramyun.
This is basically dwenjang chigae (Korean miso stew) with ramyen in it. In the bottom corner of the picture above is the pot/bowl that I will use. I’m soaking some dried shiitake mushrooms. I usually buy my mushrooms at the Union Square Green Market, but I haven’t had a chance to stop by this week. I bought this pack of dried mushrooms at Hanahreum in K-town, and it’s so cheap, convenient and still flavorful. I still prefer fresh mushrooms, but it’s great for days like this.
To get started, I dissolve a spoonful of miso in the mushroom water and whisk it, and bring it to boil
Since I’m only cooking for myself, I break the noodle in half. All the mushrooms and tofu really increase the serving size. Below is the 2 ‘soup’ packets that come with the noodle. One contains dehydrated vegetables which I put in the pot, and the other one is what makes the peppery broth. Since there’s already miso in the broth, I only put in about 1/3 of the content of this packet. The rest I save for later. Perhaps I’ll use it for dukbokki. At this time, the noodle also goes in the broth.
Let the noodles cook for another 3-5 minutes, and then add some fresh chopped scallions.
Of course, it can never be a proper meal of instant noodles without some kimchi. I also like to add a tablespoon of kimchi water to the soup.
If there is an anti-thesis of slow food, this is it. It’s meant to be eaten fast, while the noodle is firm and the broth is steaming hot.
