Creation Diary

December’s Weekend Ramen: Kasane Miso

This past weekend’s project was for a kasane miso ramen.  But you may ask, what exactly is that?

“Kasane”, referring to a “double-layered” broth, was a combination of both chicken and pork bone stocks.  The idea was to add depth and additional layers of complexity.

In addition to the combined stocks,  the miso tare took an additional approach to complexity by adding in hints of sweetness and curry elements to the miso.

Finally, I took care with the toppings to pair the sauteed bean sprouts and fried shallots with the freshness of chopped green onions.

Finally, I took care with the toppings to pair the sauteed bean sprouts and fried shallots with the freshness of chopped green onions.

The best part of the bowl, for me, is the when all of the flavors have had time to meld (Bottoms Up!🍜).  It is at this point where I feel that I taste it’s true depth and complexity.

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Summer is in full swing! #SeafoodRamen #ShoyuSnob

The shrimp shells that I had used really amped up the stock’s flavor!  I have wanted to craft a seafood ramen for a while now.  I had gone on a brief hiatus after recently accepting a position completing projects for an engineering consulting firm.

I love seafood so wakame seemed to be a better complement for this ramen instead of the nori that I normally used; but this is just my opinion though…

Also, I made a refreshing drink of matcha green tea and ginger that I had sliced and steeped in the tea. I then mixed it with apple juice, and chilled the tea overnight. The apple juice was a healthy way to add a subtle sweetness to the tea.

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The breakdown:
Chicken & shrimp broth with a shoyu tare, and topped with homemade scallion oil, katsuobushi powder, butterfly shrimp, mussels, calamari, scallions, enoki mushrooms, wakame, ajitsuke tamago, and of course, ramen noodles!

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