How to Prepare Appetizing A Nagoya Speciality Misen-Style Taiwanese Ramen

Bertha Schwartz
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Prepare Appetizing A Nagoya Speciality Misen-Style Taiwanese Ramen
Page content

How to Prepare Appetizing A Nagoya Speciality Misen-Style Taiwanese Ramen Delicious, fresh and tasty.

A Nagoya Speciality Misen-Style Taiwanese Ramen. Here is how you cook it. Ingredients of A Nagoya Speciality Misen-Style Taiwanese Ramen. A Nagoya Speciality Misen-Style Taiwanese Ramen I love Taiwanese ramen noodles.

I've almost achieved the taste I was looking for after the second try.

Taiwan ramen is a Nagoya specialty, and delicious!

Kind of a mix between Japanese ramen and Chinese dan dan noodles.

You can cook A Nagoya Speciality Misen-Style Taiwanese Ramen using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of A Nagoya Speciality Misen-Style Taiwanese Ramen

  1. Prepare 100 grams of Ground pork.

  2. It’s 2 clove of Garlice (homemade pickled garlic with soy sauce).

  3. You need 5 of Red chili peppers.

  4. It’s 2 tsp of Doubanjiang.

  5. It’s 1/2 bag of Bean sprouts.

  6. It’s 1/2 bag of Chinese chives.

  7. You need 2 of portions Store-bought soy sauce flavoured ramen noodles.

The dish was apparently invented at this place.

People who know little about Taiwan Ramen may guess that it is a noodle dish from Taiwan as its county name is included in the ramen name, but Taiwan Ramen is food that originated in Nagoya, Japan.

Try this specialty from Nagoya now at home!

These ramen are inspired by Taiwanese food, the ramen base is made of soy sauce and includes stir-fried pork, minced pork, leek, bean sprouts and chili pepper!

A Nagoya Speciality Misen-Style Taiwanese Ramen instructions

  1. Roughly mince the garlic. Remove seeds from the red hot peppers. (You dont have to remove them completely.) Chop them into small rounds. Wash the bean sprouts. Wash the Chinese chives, and chop into 5 cm lengths..

  2. Pour a little bit of vegetable oil in a wok, and stir-fry the garlic, half of red chili peppers, and Doubanjiang..

  3. When fragrant, add the ground meat. When the colour of the meat changes, add the 1 tablespoon of soy sauce from the pickled garlic. Turn off the heat, and transfer to a plate..

  4. Please dont wash the wok from Step 2. Add the instructed amount of water on the package. I used 500 ml of water for 2 servings this time, and remaining red hot peppers, then turn on the heat..

  5. When the water from Step 4 starts to boil, add the sauce for the soup, and bring to a boil again, then turn off the heat. (Usually you have to turn off the heat before adding the sauce.).

  6. Boil water in a separate pot for cooking the noodles. When you add the noodles in boiling water, simultaneously add the bean sprouts to the Step 5 pot, and turn on the heat. Add the Chinese chives to the soup 30 seconds before the noodles are ready..

  7. Drain the noodles, pour the Step 6 soup over, and add the Step 3 meat on top, then done..

The signature dish here is the "Nagoya Cochin Special Shoyu (Soy Sauce) Ramen", which has a simple soy sauce-based soup and curly noodles.

It is topped with Nagoya Cochin - a local breed of chicken in Nagoya - and its richness makes the bowl taste even better.

My husband and I used to go to Taiwanese ramen restaurants before our son was born, but it's hard to take our baby out to restaurants.

Finally I tried to make my own.

I've almost achieved the taste I was looking for after the second try.