Posts tagged ‘Miso’

Vegan Korean Ramen Noodle Soup

I’ve been testing different ramen recipes, trying to find one that takes me back to Korea with the first bite. I think I’ve found it.

Peaceful Dumpling is my source.

  • 1 package (4 oz) fresh ramen noodles (found in the refrigerated section) or 7-8 ounces dry ramen noodles
  • 2 tsp olive oil
  • 1/2 tsp gochugaru (3/4 tsp if you want spicier soup)
  • 4-5 dried shiitake mushrooms (I found it easier to get dried mushrooms that were already chopped, but if you can’t find them, use whole dried mushrooms and chop them later)
  • 1/4 oz dried kelp or other seaweed
  • 4.5 cups water or veggie broth (I used a combination of the two based on what I had on hand)
  • 2-3 large cloves garlic, minced
  • 1/2 small carrot, chopped into 1/4″ pieces
  • 4-5 white button mushrooms, sliced
  • 1 tsp salt
  • 1.5 tsp chickpea miso
  • 1/2 tsp gochujang (Korean red pepper paste)
  • 1 tbsp nutritional yeast
  • 1-2 scallions, chopped, plus more for garnish

1. In a medium bowl, soak the shiitake and dried kelp in about 1 cup of water until completely reconstituted. If the mushrooms are whole, slice them and put them back in the bowl.

2. Heat 2 tsp olive oil in a medium pot over medium heat. Add gochugaru and toss for about 20 seconds until fragrant, being careful not to burn and blacken the pepper flakes (this happens quickly).

3. Add shiitake and kelp (including the soaking water) to the pot, then garlic, mushrooms, and carrots. Add 4.5 cups water or broth, cover and bring to boil.

4. Add miso, salt, nutritional yeast, and gochujang and lower heat to simmer for about 4-5 minutes.

5. Add ramen noodles and scallions, and bring heat back up to medium. Boil for about 2 minutes until the noodles are al dente (if using dry noodles, follow the directions on the packages for length of time needed to cook). Quickly take off the heat. Adjust seasoning as needed, garnish with more scallions and serve.

Advertisements

January 26, 2018 at 3:02 pm Leave a comment

FUSION: Miso Chili

1 onion, chopped

½ cup water

red or green pepper, seeded and chopped

½ tsp ground black pepper

2 cloves garlic, minced

½ TBSP dried oregano

28 oz can crushed tomatoes

2 tsp chili powder

1 ½ cups kidney beans

chopped fresh cilantro for garnish

1 cup cooked brown rice or quinoa

14 oz can stewed tomatoes

2 TBSP miso

  1. In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened.
  2. Add tomatoes, beans, grains, and dried seasoning.
  3. Dilute miso in ½ cup water and add to saucepan. Simmer 25-30 minutes, stirring occasionally. Remove from heat and garnish in individual bowls with cilantro.

From a tofu/soyfoods cookbook

June 20, 2008 at 11:55 pm Leave a comment

FUSION: Lentil/Miso Soup

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

June 20, 2008 at 11:53 pm Leave a comment


Archives