Vegetarian Miso Ramen
Serves 2 (2 generous bowls)
Miso-enriched ginger-garlic vegetable broth with mushrooms and kale, ladled over noodles and topped with a jammy egg.
| 2 eggs | Boil eggs 6 1/2 min, ice bath | Ladle over noodles, top with egg & onion | |||
| 200 g ramen noodles | Cook noodles 2 1/2 min, drain | ||||
| 1/2 tablespoon sesame oil (or other cooking oil) | Sauté ginger & garlic 1-2 min | Add stock & tamari | Add mushrooms & kale, cook 3-4 min | Just below boil, off heat, stir in miso | |
| 2 teaspoons minced ginger | |||||
| 1 clove garlic, minced | |||||
| 950 ml vegetable stock | |||||
| 1 tablespoon tamari | |||||
| 6 shiitake mushrooms, sliced (or cremini) | |||||
| 30 g shredded kale | |||||
| 2 tablespoons miso paste | |||||
| 1 green onion, sliced |
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