this is a how-to for amazing umami ( bliss in the bowl ) ramen, that is easy to prepare.
Ingredients: one serving.
Chopped fresh green onions … handful
Sliced firm fresh shiitake mushrooms …. big handful
One chilled package ( at your Asian market ) of ramen noodles. Found in the chiller boxes, substitute
chilled package of udon noodles if you want. These are premeasured single servings .
Several large Swiss chard greens leafs ( 3-4 ) with stems removed.
Bonito miso base paste , this is the most important part , I use the Hikari Organic Dashi Miso paste….bonito and kelp stock… 14.1 oz tub , available on Amazon. I love this miso base , its Unami ( bliss ) is intense.
preperation:
Boil two cups of water ( I use the taste free carbon filtered water spout on my kitchen sink , bottled filtered water is fine…you want all the chemical tastes removed )
Stir in two heaping tablespoons of miso base , and put in the noodles. Stir until the miso paste has dissolved. The noodles in water in the refrigerator packs are already cooked. Add them nearly at the last of the boiling water to heat them steam hot only. Don’t overcook them.
Remove the water from the burner and add the greens , green onion and mushrooms. These are put in last to preserve their crispness and texture. They will cook properly in the hot miso water. Throw them on top. Pour into bowl and enjoy. If you add the greens too soon ( boiling on stove ) they will shrink up and nearly disappear and lose their appetizing appeal .
Very simple to make an extreme ( blissful ) umami in every bowl. Absolutely mouthwatering . Substitute udon or ramen noodles interchangeably…. extra toppings like shrimp, oysters, conch, abalone , whole clams etc. optional. Other toppings ….. one or two sliced boiled eggs, small short strips of boiled pork or beef, and any of the potsticker types ..especially pork and crab, a plus. just about any of the dim-sum buns work too. Too much toppings detracts from the main part , the miso base soup. It’s better to keep it fairly simple and enjoy multiple bowls with different toppings each time. The miso base is the star here. 😁
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bliss out bruddha Yayahahahaya that miso base is a treasure.of the dozens I’ve used over time , this one blisses out best. I often just sip- drink that base as a beverage in a large cup.
So bro Kal yesterday my wife (japanese) brought me some soup since she knew I am finally able to eat pretty normal again finally. I thought I should take a pic and post but I didnt. Then an hour or so later your post with the soup appears. What's with that lol.
Anyway today had the same soup so took a pic.
Miso is Umami, comfort, relief oh ya. One of my favorites is miso with baby clams. There is a Japanese instant version that is excellent as well.
I like the so called regular miso the best too. But as you said variations are out there. My wife strays from it sometimes especially now days with the organic choices prevalent.
This one is white miso with maitake shrooms, shitake shrooms, kelp, seaweed, chard, potatoe, tofu, and ground up sesame seeds.
goes to show you that great minds think alike yayahahahaya yayahahahaya.
That sounds and looks delicious … you should make a picture and “ how to “ QOL individual post. That’d keep the theme going and the people could download the post for the recipe. Miso is healthy stuff.
Its not worth mentioning, water under the bridge but if we still both lived in Chicagoland you could meet my wife and I at Mitsuwa and or Tensuke and fill you in on the Miso and Dashi, etc. and judging from your posts we could jones some homegrown mushrooms from you lol.
I may be back there this year to visit family. I could load up the truck with bunashemeji, maitake , oyster shell and lions mane but would need to wait for fall for Chantarelle. For course there might be laws against transportation of mushrooms across state lines and the cops would be chasing me the whole way.I will make note of those restaurants and if close plan a trip.
Were stuck up here for now in the artic of Minnesota but hoping to make a QOL trip to Chicago when everything thaws out and bring the ice chests etc. so that we can shop at Mitsuwa and Tensuke and bring loads of good eatin stuff back here to minnesota.
So those are markets not restaurants correct? There was big one in Arlington Htd I think that I went to once or twice. I wasn't as into food food when I Iived there, as I am now.
Matsuwa was the one I was thinking of but they are both in my old stomping grounds. When I worked in Arlington Hts I would regularly go to a small Japanese restaurant for the best Ton Katsu I have had to this day.
wow, I didn’t remember that you are up there , yikes buddy … here I am angsting over if it will hit 70f today or will it hang up at 68f., and f I want to go trike riding. I did live in Indiana where they had harsh winters every year , long harsh winters …. I learned to live in the ice and snow …. trap and hunt in it and loved it at the time. Cold weather , here, would kill off my my Banana tree jungle and about 80% + of all the winter veggies, citrus, nuts etc. . ..that the rest of the USA eats this time of the year. The memories I have of winters in Orange Indiana are NOT good ones. I couldn’t stand that again … I’m spoiled I guess.😁😁😁😁
Yea funny cause I noticed in another post you were contemplating the soon to be springtime and I did have a bit of jealousy MUST BE NICE ha, ha..
Yea twin cities are only about 280 miles north of Chicago but big difference in winter cold and snow. That edge of that bell shaped blob of artic air usually misses Chicago. For example the big warm up that came yesterday gave us 23 degrees and Chicago 45 degrees.
I spent a large chunk of my childhood in Iowa on a farm. Nothing stopped the wind coming across those fields stripped/harvested of their crops. But I felt like an adventurer and would get all layered up and protected and go out in white out conditions thinking it was kwel stuff to do. Now I just curl up in the fetal position under the covers lol.
I remember one of my first work trips to California in the 1990's and a guy was changing his car battery in a parking lot and it was December. I thought wow what a concept. Not having to get things like that done before November. I was always the procrastinator and would find myself in late October hunched over the car engine in the freezing rain and wind with watery eyes and snot running out my nose getting it ready for winter lol.
we do have mild winters here but it’s gets real hot here in late summer to make up for it yayahahahaya. Where I was in the military in Massachusetts, in the winter …. For winter …. automobiles had to have a heating blanket wrapped around your car battery and a heating element dip stick to keep your oil warm and flowing and studded snow tires they put on in October. When you got home at night , you plugged your car into an extension cord so it wouldn’t freeze by morning.
you and Randy, both , have a “ interesting “ collection of media on demand Yayahahahaya yayahahahaya. Check out Randy’s “ all your base belongs to us “ link below. I wonder what he reads to be able to pull out a clip like that. It might be anime. 😂😂😂. Pretty kewl. Your poem is kinda like the wreck of the Dorian Grey . Both up north and both dark. 😁😁😁
Btw: if you see a “ real odd “ misplaced word in an unusual place, ……. someone is having a bit of fun with me ( or my spellchecker has taken a life of its own ) , now and then … just say’in 😂😂😂
Lol, my weird brain just comes up with songs or phrases. So. when you said that about getting the "organic scrubber" my brain went to Lost in Translation then to that clip that was translated from Japanese to Engrish :-). I think it was my kiddos who showed me that way back in the day
uh huh …. try to blame it on the kiddo’s yayahahahaya. I know you have a shoe box of ecchi anime thumb drives hidden in your desk. Just say’in…. I never heard of ecchi before and I don’t have a clue what we are taking about buddy.
I’m kidding with you bruddha … I’ve been trying to put that little “ edge “, on the last several posts , like J-O-H-N would post as a nod to his coming back to post on the group again. John was the absolute master of humor in making some go seriously sideways … no body does it better. Like how sideways his jock strap thing went. Yayahahahaya.
And btw I kinda like ecchi , at least what I know about it. 😁😁😁
Yep riding the train in Japan wouldn't know, in the bookstores wouldn't know, walking by ( ok staring at and putting money in ) the vending machines wouldn't know.
Wishing I was J-O-H-N at the moment so I could with wit sneak in some of the other things that I wouldn't know and so have to stop being it is a bit of a family forum here ha, ha.
yayahahahaya. I’ve been trying to put that “ little edge “ on my posts ….last few …. Like you would see j-o-h-n post. Kinda a nod to him returning to post a little more.
Sorry I'm the garbage man. I'll convince you that you don't want those last sips in the bowl be it miso or ramen, udon, etc. and then I'll drink it up all to myself lol.
there are all kinds with a fish base taste . The main bang is the salt fermented bean miso … and things like swordfish ( probably boiled down liquid base )’ or Benito and several others as base additives .. along with various seaweed varieties are used. There is red miso and zillions of other traditional combinations that are commonly used. You could spend many fun months just sampling the 5-6 main miso bases with the many traditional additives. This miso comes in a plastic tub as super a thick paste. It keeps at room temp or in the fridge for nearly a year. You need to keep it sealed to stop the moisture from evaporating and drying it out. Real miso is da bomb. blows a cup of bullion totally away as a warming winter night time beverage . ❤️❤️❤️
We eat a lot but not familiar with the additives you mentioned. I saw a show where they went to a store in Japan and all they sold was miso. They had more varieties than I could count in large tubs. I try to eat it cold as often as possible as I read heating fermented foods over a certain degrees kills all the good bugs.
there are dozens of kinds on Amazon. I ordered , probably, 6-7 different ones before I stumbled on the one I mentioned . It is exactly the one that nearly every single little of those restaurants in Japan town, in S.F serves.
I Know that most all of those zillions of miso bases on , say, amazon probably have specific applications and combinations that are perfect for certain dishes. The bonito miso base I found - use is perfectly the ones I hungered for after eating in Japan Town. You could probably spend years learning those properly … it’s a real big deal.
Yea, I’m kinda embarrassed that I frequently open the fridge and eat a spoonful or three of that super thick miso goodness right out of the tub… a little salty but Uber delicious . I take a micro biotic gut supplement every morning, but the activity in miso is just a cherry on top.
Not sure I could eat a spoonful of miso like peanut butter but then I haven't tried either. I'll take the good stuff from miso, sauerkraut, yogurt, etc for my gut over a pill any day. I also eat burdock root and jicama which I understand are both pre-biotics. Found that out after eating them for awhile.
a spoonful of miso paste is pretty salty but that intense miso taste is yummy yayahahaha. I eat that 100 billion active biotics stuff in a pill every morning..
Dunno if it helps but I eat it every day.
When you make your miso, make a QOL post showing it.
Love a good serving of umami! We use Miso Master Organic brand base. I've not used the chilled type of noodles- will need to look for those! I do buy seaweed in bulk and make a veggie/seaweed btoth I use in soups and in umami. Your umami looks absolutely fantastic! Thanks for sharing it.
I too love seaweed. I buy the delicious seaweed salad from our local Japanese fish market and I buy those large bundles of individual snack size servings ..they are flat and dried. A Japanese friend pointed out that I should moderate my intake of those flat dried packs, they are really high in iodine.
Who knew seaweed could be so delicious ? I had tried some that tasted like the piles on the beach smelled. But the kind I get from the fish market are almost desert quality in their tastiness . Who knew ?
Lovely! I need to play around with a lower sodium way. Love this stuff! Sodium restriction is no fun but I’m making the best of it. I had a nice piece of fish that I overcooked slightly but it was still tasty.
yea buddy …. Miso has vast array of additives possible , maybe its only “ half vast “ for one serving . Oooompa !!! This foodie food fun post has run way down the road further than I expected 😁😁😁
I can get you a job in a Greek restaurant...... Story goes a Spanish kid wants to learn English at the same time he's working. He gets a job in a Greek restaurant and after 4 years he quits the job thinking he learned English, however be ends up speaking perfect Greek.
I’d ask what that is but I’d be afraid of the answer . Olive oil and stuffed grape leaves …. maybe an oblong loaf of horitako psomi . Hey … isn’t that the place where men wear those short little white dresses …. Just say’in.
eeeeewwwwwwwwwww …. Man your humor is as sharp as ever. That cringeworthy jock strap part is funny. If you think about it …. that would work for us cancer guys too. We got nothing left to protect in front and many of us need a little extra accident insurance in back too. Great idea. 😂😂😂
ummmmmmmm …. ( ick ? ) yayahahahaya yayahahahaya. Well it’s whatever floats your boat , isn’t it. Keep’em coming … I’ll bet someone saw a “ gem “ in that list. I kinda like Vienna sausages , maybe go fancy and use cocktail sausages.
Time for "Fagi" Food - dinner - Greek sword fish. Take a wooden board, place washed and gutted fish on board, top with salt pepper olive oil garlic and oregano.... place in oven (350 degrees) for 20 minutes each side. Remove the board and fish.... scrape the fish into the garbage and eat the board .....
yayahahahaya yayahahahaya. No kidding. Coincidentally, I had pepper lamb, pilaf , Greek village salad, and hummus with fresh chips for dinner tonight. Yummmmm yummmmmm.
I see lotsa yummmy seafood in there …plus those rice noodles …. I want some now yayahahahaya yayahahahaya. Worse, I just ate a while back and I still want some …. 😂😂😂
With those Azn markets pretty close to y'all you can find those bean thread and just soak in hot water for like 10 mins and I also cook them a bit in the broth. That's a given at a Hawaiian Luau along with a whole pig roasted in an imu - an underground oven. Gotta heat up lava rocks and place into the pig cavity, wrap up in chicken wire and then cover with ti or banana leaves and then a tarp and then dirt and let it roast for like 1/2 a day
I’ve seen those pig roasts. Hot rocks , Banana leaves …. Veggies…. Layers and layers. When they take them out, the meat just falls right off .. the veggies and that white Stuff ( I forget ) , a root. …….. it’s a lot of work tho, plus it’d be hard to make a hole in your back yard that big tho…. Just say’in 😂😂😂😂
Our Hawaiian Club at the College did one overnight as a fundraiser for a lil luau. The University gave us the okay to dig a hole. The local bois had to bring back lava rocks from home too. Pre TSA of course 🤣
those are handy …. Afterwards …. Before you refill them ….. to place that pesky “ suitcase in a plastic bag “ you’ve been keeping out in the old freezer in the shed. Just say’in 😂😂😂
ima gonna get some of those rice noodles to try in my next bowl of miso. They come in those handy , ready to go, fridge packs …like the ramen and udon’s do.
I’ll try to look for those …. It’s challenging but fun in that market reading anything. I have to ask a lot there. Don’t want to buy that great “ bird’s nest soup “ fixin’s package and get it home and find I bought a “ organic toilet scrubber “. Yayahahahaya yayahahahaya just say’in.
Yup and LOL, lost in Translation like "All your base are belong to us" youtu.be/ynQdJe48bkE
I grew up having birds nest and shark fin soup at like Chinese Weddings with a 12 course meal, pretty yummy. I saw Zimmern try it on Bizarre Foods andrewzimmern.com/bizarre-b...
there is so much food in that Asian market, that I have never even heard of before , I often buy a few things to take home and try out. It’s like Christmas in a candy store. I don’t necessarily expect to like it but I just want to try it out anyway. Seems Asians in particular have taken food far beyond the simple meat and potatoes fare of Indiana where I used to live. So many cultivated hues of flavor differences , so many way advanced food connoisseur dishes and advanced eating. Fish the perfect example. Back in Indiana we had fish fillets or fish cakes. That’s about it. The Japanese have taken fish to amazing places … just the zillion of specialty fish head things alone, …. The meat around the mouth, the brain, head meat, eyeballs , internal organs and so much more. Where I lived we whacked off the head and threw it away. So many kinds of fish , 1000s …each with its own specialities. We just had bass and catfish out of our pond yayayyaya . Really kewl stuff developed over generations, like tofu and miso …. Unheard of in my rural life there. But ohhhh so good.
I dunno what your media consumption is but you are posting stuff ( anime ) I probably wouldn’t come across reading my books on computer coding or nuclear spectrographs. Yayahahahaya. Too nerdy I guess . I actually do like that ..some kinda seem to resonate or I get a “ vibe “ from it . Yayahahahaya.
So much seafood and tons of veggies and pretty cheap too. Growing up in Hawaii in a Chinese Family meant a ton of seafood and Chinese delicacies. My Mom's Mom lived downstairs and she made dumplings, soups (my fav was her seaweed) and lotta different proteins. She had a cage thing to sun dry ducks in our front yard, of course my friends would razz me about that.
Yea, I have a strange familiarity with a bunch of random stuff and a post will trigger something, then I Google it and put in links as an FYI LOL
seems like scratch cooking is a lost art nowadays. Most of our grandma’s thought scratch cooking was the norm of the day. It was. Still, I remember my grandmother’s baked goods were astonishing.
yea that 99Ranch is a good example of packages of food stuffs when I get into the “ try it “ mode, I want to try it all. All that stuff makes my head spin, it gets so overwhelming. I’ll go park my trike in front of one of the tall chiller boxes and start looking products up on my phone. Then I buy what looks most interesting at the time. There are at least 35 kinda of shrimp , many dozens of buns and stickers and rices and noodles. I try to get complimentary products and the right fixin’s to try another dish using the foods there.
I’m thinking of getting the world lens app and see if I point it at the writing Japanese ( etc ) and see if it translates it for me. Then I just pop that food name on Google and see what dishes look like using it. Kewl ….
Oh, a few years ago, my ex and #1 son went to Chicago to see my only daughter, who was in school there. We went to the Comedy Store for an Improv show, then stopped at The Old Town Ale House that was across the street. Bourdain did an episode in there, the owner painted portraits and they're hanging in the bar.
wow , now you are a celebrity …. Yayahahahaya. That ale house is the type of corner spot like you used to see on TV and on most corners in Covington Ky … in KY , adults bring their children inside too. That’s a bit different from other places. Looks like a great place to get some local Chicago ambiance.
Speaking of Chicago, I did a deep dive in world famous Chicago hot dogs. “ DEEP “ …. I’ll make a 2nd reply underneath describing it. I might do it again and make a QOL post on it. Or you could do it. Whichever bruddha.
Kinda dragging bottom last 36 hours , been doing busy things to make me think of something else. Yuck ….
thanx buddy … I appreciate the good vibes. ( beach boys song in there some place. ) gonna try a get out of the house and think about other stuff … load up on the drugs more yayahahahaya yayahahahaya. I might go down to the Fish Market tomorrow and get some octopus salad and sashimi. 😁😁😁
yea that’s another dish they are famous for …. Everyone says you have to go there to get the real thing. They get their meat and flower, etc, locally from the stock yards and local farmers. It only tastes right with the proper local ingredients. Sure looks good …..yummmm yummmm.
I took her to Bubba Gumps on the Navy Pier. I was diagnosed two months before in 01/2015 and hadn't told any of the 5 kids yet. I had stents in both ureters and had ADT and chemo going. Took her out to tour U of Chicago. I asked MO Dr. Vora to get me to her graduation three years later, and he said he would💙
the good news is that you made it to the graduation and far beyond ….and still going real strong brother. You’ve still got lots of gas in that tank brother …. Lots.
you do look Asian, if I guessed I have to say you look perhaps Japanese decent , dunno. The other three just look …. like …. I dunno, plain Jane , nothing special like you. I’m kinda race blind I guess, I never think about it much. Having been the military and worked for the V.A. most of my life …. I’ve been immersed in the flux of “ everything “ to the point I never register race differences. You have a gregarious outgoing look with that $10 smile ( as opposed to the 50 cent dull facial expressions ). I’m sure you had to develop that strongly as an element of your being in people’ faces every day, all day long. Part of the merchandising yayaya yaya yayaya. You did a good job of it. When I said “ which one is you “ … I probably thought of your cleaning lady outfit and the one wearing the mortise board may have been you ….. yayahahahaya just say’in.
Lol, I've been mistaken for Japanese by Japanese - must be my thin face. Japanese names tend to be multisyllabic eg Morimoto, Fukashima,
Chinese are one syllable like Chun, Lee
Koreans tend to have rounder, flatter faces and tighter eyes, they typically don't like to get tanned either, cuz being Brown means you're a Laborer and their names are like Kim, Park
oh yea Mannnnn …. I’ve got some in the freezer right now. We called it “ trash can “ …as in , “ let’s drive down to trash can for some burgers “. Back then I was young. you got a full bag of White Castles , 20 of them , for a dollar. They were 5 cents apiece. 2inch Square thin patty of meat with a hole in the middle , smothered in onions…. On a soft chewy steamed bun… slid into a open end box like in the picture. Stacked into the bag. They called it trash can because people would eat them and throw all the leftover boxes and bags, drink cups , napkins etc … all over the ground. This is White Castle number 3 , 12th street and Madison Avenue, Covington, Ky. It was brand new , opened in 1960. I ate there countless times because it was super cheap.
they have them here in California in the freezer section of bigger stores. Multiple kinds , cheese, xl size etc. not quite like the real in store experience but enough to be reminiscent and they still have the WC flavor.
At Big Star Taco Restaurant in ChiTown, I called over the Waitress and asked her for like a dessert drink for her Graduation, they didn't make any, this was a Whiskey Bar. So she had the bartender make up sweet shot of mild Whiskey
I’ve heard of those …. Haven’t been in one. I can’t drink whiskey, makes my sick due to bad behavior when I was a young adult. Yayahahahaya yayahahahaya
That's cool. My guilty pleasure Chicago hot dogs. The ones on the street by Mexican people are great too. A whole other way of doing.
A lot of great mom and pop single proprietor places to get a chicago dog but I knew these two places despite being a bit commercial would have pictures of the Chicago Dog. Don't forget the neon green glow in the dark pickle relish lol.
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