| Date: Sun, 29 Aug 2021 16:55:38 +0200
add miso ramen recipe
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+Serves: 2
+Prep Time: 15 min
+Cook Time: 30 min
+
+## Ingredients
+- 1 quart chicken or vegetable broth, preferably homemade or low-sodium
+- 3 tablespoons red miso paste
+- 1 tablespoon soy sauce
+- 1 tablespoon sesame oil
+- 2 garlic cloves, peeled and roughly chopped
+- 2 shiitake mushroom caps, thinly sliced
+- ¼ cup bean sprouts
+- 1 head baby bok choy, quartered
+- 6 ounces ramen noodles
+- 2 pieces menma (fermented bamboo shoots)
+- 2 pieces nori
+- 1 soft-boiled egg, halved
+- 2 scallions, thinly sliced
+- 1 tablespoon coarsely ground sesame seeds
+
+## Instructions
+1. In a medium saucepan over medium heat, bring chicken broth to a simmer.
+2. Whisk in miso paste and soy sauce and reduce heat to low to keep miso soup base hot.
+3. Fill a large pot with water and bring to a boil over high heat.
+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.
+5. Add the mushrooms and sauté until the liquid has evaporated and the mushrooms start to get crispy and golden, about 5 minutes.
+6. Add the bean sprouts and baby bok choy and sauté until wilted, about 2 minutes.
+7. Cook ramen noodles in boiling water according to package directions and drain well.
+8. Divide noodles between two bowls and ladle the miso soup base over the noodles.
+9. Top with sautéed veggies and menma.
+10. Tuck a nori sheet in between the side of the bowl and an egg half.
+11. Garnish the ramen dish with sliced green onions and sesame seeds. |