Miso Ramen

• 4 tablespoons sesame oil
• 3 to 4 (white part of) shallots (scallions), finely chopped
• 4 tablespoons ginger, chopped
• 2 tablespoons garlic, chopped
• 4 fresh shiitake mushrooms, sliced
• 1.5 litres (52fl oz) water
• 1 tablespoon MSG-free dashi powder
• 4 tablespoons roasted and ground sesame seeds 5 to 6 tablespoons miso paste
• Salt and pepper, to taste
• 1?2 packet bean sprouts
• 12 snow peas, cleaned and julienned
• 1 small carrot, julienned
• 1 small tin corn kernels, drained
• 1 large red chilli, sliced (optional)
• 4 bundles of fresh ramen noodles

Garnish

• Green shallot (scallion), sliced

Gluten-free option: Use rice miso not barley miso and replace ramen noodles with gluten-free noodles.

Vegan option: Use egg-free ramen noodles.

Method

1. Heat 2 tablespoons of the sesame oil, shallots, ginger and garlic in a large saucepan over low heat for 4 to 5 minutes to infuse the flavour slowly.
2. Add shiitake mushroom and cook for a further 2 minutes.
3. Add water and dashi powder and bring to the boil. Allow to simmer for 2 minutes and turn off the heat. Add the sesame and miso paste, using a strainer, and season with salt and pepper to your liking.
4. Heat 2 tablespoons of sesame oil in a wok over high heat and add the bean sprouts, snow peas, carrot, corn and chilli and stir-fry quickly. Season with salt and pepper.
5. Cook the noodles in a separate pan following packet directions, drain and set aside.
6. Add noodles to bowls, pour over broth, top with stir-fried vegetables and chopped shallot.

Tip: I like crunchy vegetables, which is why I stir-fry them in a separate wok, but if you want an easier version, you can add all the vegetables into the soup—less washing up!

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

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