Spicy Mushroom Miso Ramen ( for you vegetarians out there, Polina NyDecay ) This recipe contains a super nutritious mushroom variety and kombu, also known as seaweed. Vegetarians will be especially delighted, as the soup packs a punch of protein derived from miso, a savory soybean paste! Prep together ingredients, 8 small dried shiitake mushrooms, 8 square inches dried kombu, 4 ½ cups water, 4 teaspoons toasted sesame oil, 6 – 8 ounces cremini mushrooms, stems removed and sliced, 6 cloves garlic (finely chopped), 1 tsp – 1 tbsp crushed red chili flakes, 1 ½ tbsp shiro miso (white miso paste), 1 ½ tbsp aka miso (red miso paste), 10 ounces dried ramen noodles (cooked), Fresh cilantro leaves (to garnish). Begin with the mushroom stock by adding dried shiitake mushrooms and kombu into pot with water. Bring the water almost to a boil and then turn down the heat to maintain a simmer for 5 mins. Remove the pot from the heat for 3 mins. Then strain the stock through a fine-mesh strainer and set aside. Now to complete the soup, heat 3 tsp of the toasted sesame oil in a large skillet or wok over high heat. Add the sliced cremini mushrooms and cook for about 20 sec. Add in the remaining 1 tsp of toasted sesame oil, finely chopped garlic and crushed red chili flakes. Stir-fry for another 20 sec. Pour the mushroom stock through a fine-mesh strainer held directly over the pan. (Discard the solids left in the strainer.) Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls. In a small bowl, mix the shiro miso and aka miso with a small amount of the hot stock from the pan until smooth. Then add the blended miso pastes to the simmering stock in the pan. Turn off the heat, and serve the broth over the noodles in each bowl. *Garnish with fresh cilantro leaves and serve immediately.
Posted on: Sat, 29 Jun 2013 21:55:57 +0000
Trending Topics
Recently Viewed Topics
© 2015