SERVES 4
Ramen is the archetypal Japanese street food. And miso is the healing, nutritious soup that has been used in the East, just like chicken noodle soup has been used in the West, to cure all ills, from colds to a lowered immune system. This recipe merges the two to form a powerful, well-balanced meal that dances on the tongue and fulfills our nutritional needs. While the recipe gives specific timing directions for adding the ingredients, you don’t have to feel rushed when making this. Play around with the timing. Test the noodles as they boil; if they are slightly tender but not fully cooked, you know you have some time left and can add in the veggies.
3 Tbsp. miso paste
1 Tbsp. soy sauce
1 tsp. rice vinegar
1 tsp. sesame oil
2 Tbsp. plus 4 cups water
2 packs ramen noodles
1 cup broccoli, cut into small pieces
1 cup chopped shiitake mushrooms
1 cup spinach
1 cup chopped firm tofu
¼ cup minced scallions
½ cup nori (seaweed) strips, cut with scissors
Black sesame seeds (garnish)
1 Mix miso, soy sauce, rice vinegar, sesame oil, and 2 Tbsp. water in a small bowl and set aside.
2 Boil 4 cups of water and add ramen noodles, stirring occasionally.
3 Two minutes before the noodles are done, add broccoli and stir.
4 One minute before the noodles are done, add the shiitake mushrooms, spinach, tofu, scallions, and seaweed strips. Stir, then turn off heat.
5 Add the miso mixture and mix well. Pour into bowls, garnish with black sesame seeds, and serve right away.
