A Ramen soup recipe which is a loaded with the flavors of gingery garlicky miso soup with flat rice noodles, black sesame broccoli, roasted sweet potatoes, smoky chilli flakes tofu , shallots, spring onion greens and a boiled egg.
Preparation Time: 20 minutes
Cooking Time: 40 to 45 minutes
Ingredients and Quantity:
Kombu Sheets, dried black kelp- 02 nos. (2 inch square)
Mushrooms, shiitake, dried- 02 nos.
Ginger grated- ½ tbsp.
Garlic cloves, sliced- 02 nos.
Water, Hot- 04 cups
Yellow Miso paste- 02 tbsp.
Soy sauce, light- ¾ th tbsp.
Rice Noodles, flat- 115 gm.
Sweet potatoes, oven roasted, cut into wedges- 01 medium sized
Broccoli florets, oven roasted with black sesame- 01 cup
Shallots, sliced and lightly sautéed – 02 nos.
Garlic cloves, sliced and sautéed -02 nos.
Spring Onion greens, chopped- ½ tbsp.
Tofu with red chilli flakes, cubed, smoked over live coal- 60 gm.
Eggs, boiled, peeled and cut into halves- 02 nos.
Black sesame seeds, lightly toasted- ½ tsp.
Sunflower oil / Extra Virgin Olive Oil- ½ tbsp.
Sesame oil, hot- 3/4th tbsp.
Salt- to taste
Chilli Flakes- ½ tsp.
In a heat- resistant bowl, combine the garlic, ginger, kombu, dried mushrooms, and boiling water. Cover and let steep for 10 to 15 minutes to extract the flavors. Strain through a muslin cloth. In a small bowl, whisk a ¼ th cup of stock into the miso paste and stir. Add the miso to the stock and Salt to taste. Add Soy Sauce and stir.
Preheat the Oven to 400◦ F.
Scrub the sweet potatoes and cut them into wedges. Place them on a baking sheet, drizzle 1/4th tbsp. of sunflower oil and a pinch of salt.
Roast until tender and light golden brown for 15 minutes, ensuring that both the sides of the sweet potatoes are tender and evenly cooked. Set aside.
In a baking sheet, repeat the same procedure for Broccoli florets for 8 to 10 minutes.
Assembling the soup:
Soak the rice noodles in lukewarm water for 8 minutes, stir lightly with a fork. Divide the noodles between two large bowls and top with a pile of broccoli, sweet potatoes, the smoked tofu, shallots, garlic and the spring onion greens. Reheat the broth by simmering it and pour it over the bowls. Slice the peeled eggs in half and place on the top. Finish the bowls with a sprinkle of lightly roasted black sesame seeds, chilli flakes and a drizzle of roasted sesame oil. Serve Hot.
- If you have cooked the noodles and you are not using it immediately drizzle some sesame oil on it to avoid it from sticking.
- While reheating the broth do not boil, only simmer or it will tend to curdle.
- You may sprinkle lightly toasted white sesame seeds, if desired on the prepared Miso Ramen Bowls.
- You may add more vegetables of your choice.