I made this recipe without the ground pork for the stock, and using 1 1/2 tablespoons vegetable stock base with a quart of water. It was quite strong and salty, and I ended up adding a couple cups more water. I would just use a small amount of stock base next time, the miso and bean paste give lots of flavor already. I could have ground the sesame seeds more finely (I used a mortar and pestle).
The ramen eggs were perfect.
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