tmiso_ramen.md - recipes - various cooking recipes
HTML git clone git://src.adamsgaard.dk/recipes
DIR Log
DIR Files
DIR Refs
DIR Submodules
---
tmiso_ramen.md (1547B)
---
1 Serves: 2
2 Prep Time: 15 min
3 Cook Time: 30 min
4
5 ## Ingredients
6 - 1 liter chicken or vegetable broth, preferably homemade or low-sodium
7 - 3 tablespoons red miso paste
8 - 1 tablespoon soy sauce
9 - 1 tablespoon sesame oil
10 - 2 garlic cloves, peeled and roughly chopped
11 - 2 shiitake mushroom caps, thinly sliced
12 - 0.25 cup bean sprouts
13 - 1 head baby bok choy, quartered
14 - 6 ounces ramen noodles
15 - 2 pieces menma (fermented bamboo shoots)
16 - 2 pieces nori
17 - 1 soft-boiled egg, halved
18 - 2 scallions, thinly sliced
19 - 1 tablespoon coarsely ground sesame seeds
20
21 ## Instructions
22 1. In a medium saucepan over medium heat, bring chicken broth to a simmer.
23 2. Whisk in miso paste and soy sauce and reduce heat to low to keep miso soup base hot.
24 3. Fill a large pot with water and bring to a boil over high heat.
25 4. Meanwhile, sauté the veggies. In a medium frying pan or wok, heat sesame oil over medium-high heat until shimmering. Add the garlic and sauté until just fragrant, about 30 seconds.
26 5. Add the mushrooms and sauté until the liquid has evaporated and the mushrooms start to get crispy and golden, about 5 minutes.
27 6. Add the bean sprouts and baby bok choy and sauté until wilted, about 2 minutes.
28 7. Cook ramen noodles in boiling water according to package directions and drain well.
29 8. Divide noodles between two bowls and ladle the miso soup base over the noodles.
30 9. Top with sautéed veggies and menma.
31 10. Tuck a nori sheet in between the side of the bowl and an egg half.
32 11. Garnish the ramen dish with sliced green onions and sesame seeds.