Ramen has come a very long way. From being shoved in the desks of every college dorm room to now being slurped in all of the foodiest cities, this Japanese comfort food is one trend that might just stay a while!
The meatless ramen below gets its umami-rich flavor from the mushrooms and miso paste. When I say Umami, I am describing the fifth of the basic tastes. The word directly translates in Japanese to “pleasant savory taste.”
When cooking strickly with vegetables, it can be difficult to create that really savory and authentic ramen broth. The addition of miso and mushrooms can really help to create that flavor we are looking for. A rich broth combined with green vegetables and fresh noodles make this dish a comforting, healthy, but hearty option!
-2 eggs, hard boiled- see how to boil an egg here
-2 cloves garlic, minced
-1/2 tablespoon, minced ginger
-1/2 tablespoon sesame oil
-1 tablespoon olive oil
-1 quart vegetable broth (low sodium) -1 tablespoon soy sauce + 1 tablespoon miso paste
-4 ounces shiitake mushrooms, thinly sliced
-2 cups young baby greens (we used a mix of young Asian greens and tatsoi)
-3 sweet peppers (optional)
-3 green onions
-16 ounces ramen noodles (fresh ramen can be found in the frozen section at a local Asian grocery. If you can’t find fresh ramen, you can use pacakaged ramen without the flavor packet.)
-4 radishes, for garnish, sliced thinly with a mandoline
-chili sauce, for garnish
-Fill a pot of water and bring it to a boil. Boil the ramen noodles until just tender, around 2 to 3 minutes.
-Meanwhile, in another pot, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add 1 quart broth and bring to a simmer. Add 3 tablespoons soy sauce.
-Place the mushrooms in the broth and cook 5 for minutes. Add peppers, green onion,and greens. Cook for 1 minute.
-To serve, place noodles in a bowl and top with broth and vegetables. Garnish with radishes and garlic chili sauce.