Roasted Garlic Miso Ramen
So, today I put together a nice little miso ramen for lunch on a whim, based mostly on stuff I had sitting around:
this was so good and so easy!
admittedly, some of the easiness was because I had the right ingredients just sitting around.
Roasted Garlic Oil
Step 0: Just Have Roasted Garlic Oil Around From That Time You Made Garlic Confit Earlier This Week
Garlic Confit
Just put peeled garlic and neutral oil in an oven-safe container in your oven at 350° for like 40 minutes, and the result is this good stuff.
For a long time I would make roasted garlic the classic way: whole bulb all at the same time:
but after the umpteenth time awkwardly trying to squeeze the roasted garlic out of piping hot garlic skin, I thought “wouldn’t this be easier if I just peeled the garlic before I cooked it?”
Which, yes, it absolutely is, and you get more garlic oil this way anyways. Later, I discovered that this method is called “garlic confit” although now I just think of it as “improved roasted garlic”.
Anyways, if I have a lot of garlic to work through (often) I usually make a batch of this and just leave it out in the kitchen for a week, watching it slowly disappear into various foods because most things could use a little hit of garlic oil.
Miso Broth
Ingredients:
- 4 cups water
- 2 tsp hondashi
- 4 tbsp white miso paste
- cubed tofu
- thinly sliced green onion
- heat up gently in pan
well that’s very easy
Ramen Noodles
I just had some dried Hakubaku ramen sitting in my sealed noodle tub
I checked online just before I made this and confirmed that it’s not considered legit to cook the ramen noodles directly in the broth, so I cooked the batch of ramen (for just 4 minutes) in a separate pot, then drained it.
Wakame
i don’t have any seaweed around, dang it
And then
just toss the noodles and the broth in a bowl, drizzle some garlic oil on top, and bam, mission accomplish
Also
also:
also also: