Food Pharmacy, Recipes
Published:
March 13, 2020
March 13, 2020
Ramen With Ginger, Mushrooms And Miso
There are so many positive features to this dish that we hardly know where to start. But okay, we’re throwing ourselves into the jungle of superlatives without any order …
Quick & Simple
Put chopped vegetables and noodles in the bottom of a plate and pour over the broth. Finished!
Delicious
Yes, well, good is an understatement. We’re talking salt, warmth and savoriness. Crazy good!
Sustainable
Today’s recipe is only intended as inspiration. The idea is that you vary the soup according to what you find in the refrigerator or what’s in season. Virtually all vegetables could fit into this frame.
The only drawback? Well, as with any ramen, they splash and splatter and awful lot so perhaps don’t plan this one for a first date. Or on second thought, perhaps it’s the perfect ice breaker!
PrintRamen With Ginger, Mushrooms And Miso
- Servings : 4 1x
Scale
Ingredients
Base
1 cup preferred noodles
4 1/2 cup broth (3 Tbsp miso paste + 4 1/2 cups water + 3 Tbsp tamari)
2 Tbsp Fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 1/2 cup cremini mushrooms
2 Tbsp oil
2 bok choy
1 package tofu (270 g)
1 cup frozen edamame beans
a handful of spinach
Tofu marinade
2 Tbsp tamari
2 Tbsp sesame oil
2 Tbsp rice vinegar
Instructions
Squeeze out all the water from the tofu. Dice it into small cubes and leave it to soak in the marinade for 20 minutes.
Bring the broth ingredients to a simmer. Add the ginger and garlic to the broth and lower the heat. Saute the mushrooms briefly in a pan and then add to the broth. Slice the bok choy lengthwise and add to the broth.
Cook the noodles according to directions. Then divide the noodles, tofu, soybeans and spinach among four bowls. Top off by pouring the hot broth over each bowl.
