I love noodles. I love noodle soups. I love ramen especially because you can top with some many fun and varied accoutrements!
This is a slightly wacky version of miso ramen in that it utilizes chickpea miso instead of soy and the toppings are a little different than the usual suspects. But oh me oh my does it taste good!
So first off you need a soup base. I use this as a foundation and adjust a little wee bit every time for slightly different flavour profiles. Depending on whether I am going veggie style or adding meat.
I have marked my changes accordingly (*)
Miso Soup Base:
- 2 large garlic cloves
- 1 inch ginger
- 1 shallot* (I didn’t have one so left it out – but I added a couple crimini mushrooms I had on hand chopped very fine. I would use shitake or any asian mushrooms in lieu if possible or you can just leave out)
- 1 Tbsp. toasted white sesame seeds (says to grind with mortar and pestle but I didn’t bother and it was fine)
- 1 Tbsp. sesame oil
- 1/2 rectangle or 1 small square firm tofu* (original calls for pork. I have used chicken in the past which was good)
- 2 tsp. chili bean paste (can find in asian markets)
- 4* Tbsp. miso* (I used chickpea miso paste)
- 1 Tbsp. sugar* (I used coconut palm)
- 1 Tbsp. sake (I used Pearl sake because that’s all I had but generally you should just use cheap sake for this haha)
- 1 carton chicken stock (4 cups/1L) (If vegetarian use a veggie broth instead)
- 1 tsp. soy sauce* (original calls for salt)
- ¼ tsp. white pepper
Sautee ginger and garlic in some sesame and olive oil. Careful not to burn. Toss in the tofu til getting some nice golden edges. Toss in the sesame seeds to coat. Set aside.
With the remaining ginger and garlic and sesame in the pan, toss in the finely chopped mushrooms til they have cooked down a bit. Then turn heat down low and toss in the chili bean paste, miso, palm sugar, sake and soy sauce. Stir around with a wooden spoon until combined as a paste. Toss in the stock slowly, stirring the paste into the stock til it mixes down. Add the rest of the stock and turn the heat up to medium and simmer til all the paste has mingled well with the stock and become a soup base. Taste test and adjust seasoning if inclined.
Noodles & Toppings:
- Package fresh Ramen noodles cooked per package but slightly under/al dente (noodles continue to cook once hot broth poured on top)
- Steamed broccolini (can place a steamer over top of the simmering broth)
- Steamed carrot matchsticks (or can toss into the broth a few minutes before serving to soften. They will have lots of flavour this way)
- Garlic and ginger tofu (set aside from earlier)
- Baked crunchy chick peas (from a package or home made)
- Fresh corn boiled and sliced from the cob
- Parmesan or Mozzarella cheese shredded (I know it sounds weird but many ramen shops do serve ramen with cheese. One shop I went to said “Girls Love It” whatever that means haha! I prefer the texture of Mozza but this time I used parmesan)
- Shichimi Tograshi (found at most asian markets – it’s a condiment with black sesame seeds, orange peel, hot chili powder etc.)
- Thinly sliced scallions/green onion
- Green tea poached egg (simmer hot water with seasoned rice vinegar, a green tea bag and some soy sauce. Once tea stepped take out the bag. Poach egg til medium easy aka has soft but not too runny yolk)
NOTE: Ramen eggs are usually boiled, cooled, peeled and then marinated. But I am not a boiled egg fan and I find just poaching the egg straight up in seasoned water is way faster and I like the texture better personally.
Place a little mound of cooked ramen noodles in the bowl. Place veggies around neatly. Pour hot broth over everything to heat up the veggies again and loosen the noodles which are probably sticking at this point. Garnish with nori, tograshi, scallions, poached egg and cheese. ENJOY! SLURP! YUM!