Last week I put up a recipe for Chaophraya Thai Fish Cakes and I served them with what I called a simple miso and chilli noodle broth. I just thought that what’s simple for me might not be for everyone so I thought I’d expand on it a little.
For those who don’t know, and according to Wikipedia, miso is a traditional Japanese seasoning produced by fermenting rice, barley and / or soy beans with salt and a fungus called kōjikin (麹菌), the most typical miso being made with soy.
- 2 sachets of instant miso soup
- 1 tray of egg noodles
- 2 tsp of Chilli Ramen Sauce
- 2 spring onions (chopped)
Method of Preparation:
- Take your tray of egg noodles and prepare them as instructed
- Boil the kettle and prepare the miso soup as instructed
- Chop your spring onions roughly
- In each of 2 bowls add a tsp of chilli ramen sauce, half the noodles, one portion of miso soup and top with the spring onion
I’d say this takes about 6 minutes from start to finish and that’s only because the noodles I use take 4 minutes to prepare. It’s a nice refreshing side to a main meal or can be used as a quick snack. Some think it is an acquired taste, I’ve definitely acquired it. It’s really versatile too so you can add all manner of flavours if you so desire. Here it is served with the fishcakes.