Miso Ramen
Who's ready for a warmup? Kimura's Miso Ramen is served with a soft-boiled egg, nori, spring onion, shiitake mushrooms, and bean spouts.
Ingredients
- 1/4 head Cabbage thinly sliced
- 1/2 Onion thinly sliced
- Thumb size stick ginger thinly sliced
- 8 cloves garlic minced
- 12 cups water
- 5 dried mushrooms
- 4 inches kombu (Whole Foods or Specialty)
- Ramen noodles
- green onions chopped, to taste
- Tofu optional
- Miso paste (white or shiro)
Garnishes (all optional):
- Soft boiled egg
- jalapeno
- corn
- cilantro
- Bean Sprouts
- Bamboo shoots (canned or fresh and/or chili oil)
- spinach blanched or frozen (water squeezed out)
- Dried seaweed
- shiitake mushrooms
- Snow peas
Instructions
- Sauté first four ingredients with oil in a one gallon stock pot.
- Continue to saute until translucent, then add the water, mushrooms and kombu.
- While vegetables are simmering, prepare ramen noodles according to package instructions. You can use fresh or dried noodles.
- After simmering for 45 minutes, strain all the vegetables from the water and discard or save the boiled vegetables, reserve broth in pot and add the onions and optional tofu.
To Serve:
- Fill each bowl halfway with liquid. Stir in one teaspoon of miso paste, and then add more if you’d like.
- Spoon in noodles, tofu, and green onions to each bowl. Garnish as you please - get creative!
Notes
Recipe and Image courtesy of Kimura.
Tried this recipe?Let us know how it was!