Ramen Miso Soup

 Asian fusion is my favorite kind of food, doesn't matter if it is a rice, noodles, soup or stir fry veggies, I love them all. Every time I travel to Asia (I wish it was more often) I bring all sort of spices, sauces, paste and noodles. I need an extra luggage just for my "kitchen souvenirs". I wont even mention the plates and bowls they have in the local markets...

 

This time I made ramen soup, very popular noodle dish in Japan. There are many regional specialty ramen available in Japan, nearly every region has its own variation. They are different in broth flavors, toppings, and noodle texture. I made miso ramen of Hokkaido region, with soba noodles, marinated tofu and delicious miso broth.

 

 

 

- You can find all the soup ingredients in the "oriental" food and organic stores.

- Substitute soba noodles (buckwheat noodles) for any noodles you like and feel free to experiment with toppings. 

 

 

 Miso Ramen with Soba Noodles

makes 4 large bowls

 

broth

 5cm ginger root, sliced

4-6 sheets kombu (it is a type of seaweed)

1 tbsp Gochujang paste (Korean fermented chili paste)

6 dried shiitake mushrooms

about 1/2 cup yellow miso paste

8 cups of water

tamari or soy sauce

juice of 1 lime or lemon

 

toppings 

200 g firm tofu, cut in small cubes

about 4 cups sliced shiitake mushrooms (you can use mix of shiitake, oyster and button mushrooms)

sesame oil

1 bunch kale, swish chard or spinach, stemmed

1/3 cup chopped green onion

tamari or soy sauce, to taste

Sriracha, to taste

black sesame seeds

4 soft boiled or poached eggs

soba noodles, or any other noodles of your choice

 

Method :

1. Place the tofu in a small bowl and drizzled with 1 tablespoon each of the sesame oil and tamari, add few drops of Sriracha, toss to coat and set aside to marinade.

2. In a large pot combine the ginger, kombu, dried shiitake mushrooms, Gochujang paste and the water. Bring to a boil, switch off the heat and let steep for 20-30 minutes.

3. Strain the stock through the sieve. In a separate bowl mix miso paste and 1/2 cup of the stock. Add the mixture to the pot with the stock, season with tamari and lime juice.

4. Heat about 2 tablespoons sesame oil in a large frying pan or a wok, throw in the mushrooms, drizzle with tamari and stir-fry until mushroom are tender.

5. Through the marinated tofu with all the sauces onto separated hot pan and stir-fry until golden and crispy. Alternatively roast the tofu in the oven preheated to 200C for about 10-15 minutes, tossing at least once.

6. Bring a large pot of water to a boil. Add the noodles and cook according to package instruction. Drain the noodles and rise then under cool running water.

7. Re-heat the broth on the lowest heat, until steamy but not simmering, add the kale, swiss chard or spinach, and cook just below simmer until wilted.

7. Divide the noodles between 4 large bowls, add the mushrooms, tofu and an egg. Pour the hot broth with along with the green stuff over the noodles. Top with green onions and sesame seeds, and enjoy!

 

 

 

 

 

 

 

 

 

Happy cooking!