Serve it up!

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Just made a Japanese miso ramen noodle soup from Jaden Hair’s Steamy Kitchen on-line cookbook.  Although the recipe was fast, fresh and delicious I sure could have presented it better for my boys.  Here are some items I could have used to serve my miso ramen recipe with more style.

These Totem Bowls design by imm Living would put a smile on my families faces while they waited for the broth to cool.  Also love that they are all white so that they will go with lots of my mixed matched dinnerware.

The noodles in the ramen would be easier to serve in this Heart Serving Bowl with Ladel design by Sagaform.  The crest of the bowl in the middle of the heart acts as a perfect leverage point when serving up the noodle portion of this Japanese meal.


These Cork Dinner Mats design by Ferm Living and the Checkmates Salt & Pepper Shaker design by imm Living would finish off this simple soup dinning nicely.

Too make Jaden’s recipe you will need the following ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)
For the actual recipe click here!

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