Miso Ramen Noodles with Smoked Mackerel

I have a disclaimer before you make this tasty miso ramen noodle recipe, packed with yummy smoked mackerel. I have never been to Japan. I am not Japanese. I have been to a Japanese restaurant, and I do have friends that have lived in and visited Japan. My recipe might not be 100% authentic, but it sure is tasty! Let me know what you think. 

My children love noodle dishes, and this is a great way to get them trying ingredients they might otherwise not want to try. All the different elements seem to be attractive to kids too. They feel like they are being given a choice of what to eat.

I used a Benito soup base and added the white miso paste into the serving bowl. I think it is more traditional to use dashi when making miso ramen dishes. I bought all my ingredients from the Japanese Kitchen www.japanesekitchen.co.uk which has a great selection of products and help with how to use them if you aren't too sure. Tsuyu soup stock can be used in many different ways, but for a broth base, you use one part soup stock, to three-four parts water.

I used Fueru Wakame (meaning expanding Wakame). These dried Wakame seaweed shreds expand considerably when re-hydrated in water. Great in miso soup, salads or as a side dish. 

Wakame is rich in nutrients and also has high levels of calcium, iodine, thiamine and niacin. The kids love watching how quickly the dried seaweed changes to lush, fleshy green seaweed within minutes!

Serves 2

Ingredients:

600ml of boiling water

150ml Tsuyu soup stock

2 tsp white miso paste

1 bundle ramen noodles

2 tsp Fueru Wakame

Sweet corn

2 spring onions, chopped

2 boiled eggs

1 fillet smoked mackerel 

HOW TO MAKE:

Soak the Fueru Wakame in cold water for 6 minutes until fully rehydrated, then drain. Prepare your serving bowls with a teaspoon of white miso paste in each bowl. 

Flake the mackerel ready to serve and chop the spring onions too.

For Japanese soft boiled eggs, place the eggs in cold water and bring to the boil. Take the pan off the flame and cover with lid. Leave for 10 minutes, then plunge the eggs into iced water. Peel the shells and carefully slice in half to place on top of finished dish.

Add the water and soup stock to the pan and bring to a rolling simmer. Add the sweet corn and ramen noodles and cook per instructions on packet.

Once the noodles are cooked, it's time to serve. The miso paste shouldn't be boiled, so pour the soup stock onto the paste and stir. Now add all you other prepared ingredients to the bowl and serve immediately. Season with a dash of soy sauce.