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