Miso noodles are perfect anytime of the year, especially on a rainy spring day. Stay in for dinner and enjoy a comforting bowl with bold Japanese flavors.
By Leili Ansari and Wei Chang Chen
I love staying in and making dinner – it’s even more enjoyable if you make dinner together with a friend or a date. This recipe begins with a melt-in-your-mouth pork belly and soupy noodles.
Ramen is definitely one of my favorite dishes – it’s tasty, satisfying, and comforting. The version I make here is not one that involves hours of broth making. It’s quite simple and the soup is incredibly easy to make. It uses instant dashi granules, which taste like smoky fish and it is a common ingredient used in Japanese cooking to add flavor. It’s similar to bouillon powder.
I’m also going to mention a few other ingredients that might be new to some. I used a white miso paste for this soup because it is milder – I recommend using a light hand when adding this because the flavor is quite strong. Arame is a type of sea kelp that is also very popular in Japanese cuisines. Enoki mushrooms are needlelike and white, commonly used for soups. Use noodles you like – vermicelli, udon, or soba are great with this soup. All the ingredients are flexible, of course, but I want the main focus to be the pork belly and soup.
Leili is a Boston-based food writer and recipe developer who shares all of her kitchen adventures on her food blog, Yin and Yolk. She loves cooking up healthy comfort food dishes but also has a passion for pastries, and strives to create recipes that are both delicious and wholesome. When she's not experimenting in the kitchen, she can be found perusing the local farmer's market, jogging through the city, or trying out new places to eat.