Miso Ramen
This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms or crunchy veggies of your choice like broccoli and bok choy. For a first foray into Ramen, I’m pretty pleased. Actually, Fall of 2020 was the first time I had Ramen without the Maruchan label… ‘real’ Ramen. It isn’t my favorite food but Ramen, like Pho, comes in handy on cold winter days. This is the first of many one-bowl, Asian-inspired noodle recipes you’ll find alongside Thai Curried Noodles!
what you need
1 package ramen noodles of choice (I like these Hakubaku noodles from Whole Foods)
2 eggs, soft boiled
6 cups vegetable broth
1/4 cup tahini
(optional) 2 tablespoons miso paste of choice
(optional) 1/2 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/8 cup soy sauce or Tamari
1 knob of fresh ginger, grated
2 cloves garlic, grated
1 tablespoon sesame oil
3 tablespoons olive oil
2 small shallots, diced (shallots have a unique flavor but if you don’t have shallots, you can use onions)
1/2 mushrooms, sliced (any kind, mixed kinds, the more mushrooms the merrier!)
2 types of veggies of choice… I used Brussel sprouts and carrots, but bok choy, kale, sweet red peppers, portobello mushrooms, pole beans, and broccoli would all work well.
Red pepper flakes or 1 spicy chili pepper, minced
Half a lime cut into wedges
Sesame seeds for garnish
(optional) 2 long green onions, cut into small slices
how to make it
Preheat oven to 350. Toss carrots and Brussel sprouts in olive oil, salt, and cayenne pepper if desired, and baked on foil-lined baking sheet for 20-25 minutes until just crispy, stirring once about 10 minutes in. If the vegetables you are using would be better blanched than roasted (like pole beans), blanch them in boiling water and set aside.
Meanwhile, heat 1 tablespoon of sesame oil in pan over medium heat. Grate garlic cloves and fresh ginger root into oil. Add minced shallot and sauté until fragrant, about 4 minutes. Add the mushrooms (if using) to the mix and given it a stir. Add the tamari, miso paste (if using), fish sauce (if using), rice wine vinegar, and red pepper flakes or chili pepper. Stir until combined, still over medium heat. Add the tahini followed by the vegetable broth and bring to a gentle boil. Salt and pepper to taste.
Place ramen noodles in pot of broth and cook until soft, as package directs. Working with two bowls, remove a serving of noodles from the pot and place in each bowl. Add the carrots and Brussel sprouts, and the soft boiled egg, cut in half. Ladle desired amount of broth over bowl of veggies (ensuring you get some mushrooms, too) and garnish with a lime wedge, green onions, and toasted sesame seeds.
Obviously, you are free to customize this dish with different veggies or the addition of a protein. Veggies are better if oven roasted or pan seared before adding them to the bowl and something like bok choy should definitely be pan seared first, a la Thai Curried Noodles.
More ramen and noodle recipes to follow!
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