Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you’ll be shocked you made this in under an hour.
Miso Ramen
Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you'll be shocked you made this in under an hour.
Ingredients
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 or any other unsweetened plant-based milk
- 1 teaspoon sesame oil
- 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
- For the dashi, place water, shiitakes and kombu in a large pot. Bring to a simmer, cook for 5 minutes. Remove shiitakes; keep warm. Discard kombu.
- In a large skillet, heat oil over medium-high heat. Add green onion, ginger and garlic. Cook until fragrant, add to dashi.
- Using a mortar and pestle or spice grinder, grind toasted sesame seeds into a fine powder, add to dashi.
- Add miso paste to dashi (mushroom and kombu broth). Stir until miso is dissolved. Add soy sauce, almond milk and sesame oil. Reduce heat; let simmer 5-10 minutes.
- Cook noodles according to package directions. Divide noodles into two bowls.
- Meanwhile, prepare ramen toppings:
- For the eggs: Place eggs in a single layer in a small saucepan. Add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove pan from the heat. Let stand for 6 minutes. Immediately place eggs in a bowl of ice water to cool. Remove shells; slice in half.
- For the bok choy and asparagus: In a large saucepan, bring 5 cups water to a boil. Add bok choy and asparagus; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice bok choy in half, lengthwise. Set aside.
- For tofu: In a large skillet, heat 2 teaspoons oil over medium-high heat. Toss tofu in a bowl with cornstarch. Add tofu to pan, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
- For eggplant, cabbage and chard: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add vegetables, cook until tender and browned, 5-7 minutes. Season with salt and pepper to taste. Remove from pan, keep warm.
- Ladle dashi over noodles. Arrange eggs, vegetables and tofu over noodles. Add carrots, corn and green onions. Garnish with optional toppings as desired.
