Description
Rich but still light, miso ramen delivers comfort in a bowl with chewy noodles, seasonal vegetables, and soft egg.
Ingredients
Scale
- DASHI:
- 5 cups water
- 8 to 10 dried shiitake mushrooms
- 1 sheet dried kombu
- RAMEN:
- 1 tablespoon canola oil
- 1/2 cup chopped green onions
- 1–1/2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons red miso paste
- 1 tablespoon soy sauce
- 1 cup unsweetened almond milk
- 1 teaspoon sesame oil
- 1 package (3 ounces) ramen noodles
- TOPPINGS:
- 2 large eggs
- 2 baby bok choy
- 2 fresh asparagus spears, sliced
- 2 tablespoons canola oil, divided
- 1/4 block firm tofu, cubed
- 2 tablespoons cornstarch
- 1 Japanese eggplant, sliced
- 1/2 cup chopped cabbage
- 1 leaf Swiss chard, stem removed and chopped
- Salt and pepper to taste
- 1 large carrot, cut into matchsticks
- 2 green onions, sliced
- 1/2 cup fresh or frozen corn, thawed
- Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil
Instructions
- Add the water, dried shiitakes and kombu to a large pot. Bring to a simmer for five minutes. Remove shiitakes and discard kombu.
- In a large skillet, heat canola oil over medium-high heat. Add green onion, ginger, and garlic. Cook until fragrant, then add to dashi.
- Grind toasted sesame seeds into a fine powder, then add to dashi.
- Add red miso paste to dashi. Stir until completely dissolved.
- Add soy sauce, almond milk, and sesame oil. Reduce heat and simmer for 5 to 10 minutes.
- Cook ramen noodles according to package directions. Divide into two bowls.
- Prepare toppings: For eggs, place in cold water, bring to boil, cover, and let stand for six minutes in hot water. Cool in ice water, then slice.
- For bok choy and asparagus, boil 5 cups of water, add vegetables, cook for 1-2 minutes, then cool in ice water.
- For tofu, heat 2 teaspoons oil in a skillet. Toss tofu in cornstarch, cook until golden brown.
- For eggplant, cabbage, and chard, heat 1 tablespoon oil, add vegetables, and cook until tender. Season with salt and pepper.
- Ladle dashi over noodles. Arrange eggs, vegetables, and tofu on top. Add carrots, corn, and green onions. Garnish with optional toppings.
Notes
- Store leftover dashi in an airtight container in the fridge for a week or freeze for a month.
- Adjust flavors as needed while cooking.
- Rinse noodles with cold water to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 915
- Sugar: 23g
- Sodium: varies
- Fat: 47g
- Saturated Fat: 9g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 94g
- Fiber: varies
- Protein: 40g
- Cholesterol: varies
Keywords: Miso Ramen, Japanese Ramen, Comfort Food