After watching Tampopo the other night, I had a craving for ramen. Not the instant kind, but the home-made type.

The broth was made with a kombu base to which I added the white parts of green onions, and white miso. I used some type of fresh Japanese ramen noodle I found at the Chinese market. I also threw in some firm tofu, radish, lotus root, and konyakku pieces. Then I topped it off with some slices of hard boiled egg. It satisfied my craving.

The strange thing about this ramen was that the next day, when I had leftovers for lunch, the broth tastes a lot like chicken soup even though I didn’t use any chicken.

This entry was posted on Monday, May 21st, 2007 at 10:18 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.