Meera Sodha's White-Misoramen
10min
10min
20min
Ramen, or Japanese noodle soup, are actually always delicious. All year round, and as far as I'm concerned at all times of the day. There is wonderful variety, and it is also very good plant-based to make.
This recipe for white-miso ramen is actually just part of an recipe from Asia by Meera Sodha. She serves it with asparagus, edamame beans and tofu sautéed with some garlic and chili flakes. Without these additions it is also a delicious dish, but a bit less nutritious. It is then delicious as lunch, but can even be made as breakfast. She herself does not give it as a breakfast suggestion, but I find it very nice to eat in the morning. Usually I then make a little less and a somewhat lighter soup; I omit the garlic , for example.
On this page you can read more about Asia from Meera Sodha. There this recipe is not in my list of favorite dishes, but might as well have been there. The other noodle dishes in the book are also well worth a look.
The white-miso ramen from Meera Sodha is somewhat similar to Tonkotsu ramen. Now Tonkotsu ramen normally uses bouillon from pork bones (Tonkotsu is the Japanese word for pork bones), so at first glance it may be an odd comparison. What is similar, however, is that Tonkotsu ramen also uses milk , which gives a much creamier result than a clear bouillon. This recipe is, entirely in the style of Meera Sodha, an accessible version of the dish. A more extensive recipe for vegetable Tonkotsu ramen can be found at okonomikitchen.com ️.
Tips
- Meera Sodha uses soy milk instead of almond or oat milk. So feel free to use it. This again brings the dish a little closer to Asia, but I personally don't like soy milk much
- This dish is already very flavorful without any further additions. The black sesame seeds and chilioil were added mainly for the photo. Certainly the chili-oil was very tasty with it though
- There is a translation error in the Dutch version of the book. Soy milk is translated as "coconut milk." That doesn't seem like a good alternative
- For this recipe you will need a blender or hand blender
ingredients
for 4 people
- 10 gdried shiitake
- 200 mlwater
- 1onion coarsely chopped
- 2 clovesgarlic
- 2 cmginger peeled and coarse chopped
- 3 tbsp
- 1 tbsptahini
- 2 tbspoil
- 2 tbspsoy sauce
- 800 mlalmond or oat milk or soy milk
- 250 gramen noodles
Preparation
Put the dried shiitake in a small bowl. Boil the water in the pressure cooker and pour it over the shiitake. Let soak for at least 5 minutes
Put the shiitake along with the onion, garlic, ginger, miso, tahini, oil and soy sauce in the blender or in a blender cup for the hand blender. Puree until fairly smooth
Heat a small pan over medium-high heat and add the mushroom mixture. Turn down the heat to low and simmer, stirring, for 10 minutes
Little by little, add the almond milk. Keep stirring and keep it from boiling
Meanwhile, cook the noodles according to the package until tender. Drain and divide among 4 bowls along with the miso soup
