This noodle soup recipe is a real gem, a deliciously healthy ramen dish. Ramen noodles are the Andy Warhol of food these days!
The real flavour punch comes from the tare – a spice mixture dissolved into the broth. In the spirit of ramen, I fused Japanese ingredients with flavours from other world kitchens. Mixing shoyu, tamarind, miso, tahini and sriracha makes this bowl full of flavour.
Toppings are optional, but a mixture of fresh raw vegetables such as carrot, cucumber and avocado makes a beautiful pairing with the savoury shiitake, chives and eggs. Try adding a crispy crunch with toasted coconut flakes and nuts (serondeng).
– 1.2 litres dashi or vegetable broth
– Handful of dried shiitake mushrooms
– 500g mix of soup vegetables (like sliced carrots and broccoli florets)
– Pinch of salt
– 2 tbsp miso paste (I use yellow)
– 50ml tbsp shoyu soy sauce
– 50ml mirin
– 5 garlic cloves, crushed
– 1½ tbsp sriracha
– 3 tbsp chickpea flour
– 1½ tbsp tahini
– 1 tbsp toasted sesame oil
– 1 tbsp tamarind paste
– ½ tbsp freshly grated ginger
– 200g soba or ramen noodles
– 100g fresh shiitake mushrooms
– ½ cucumber, cut into matchsticks
– 5 spring onions, sliced pickles (I use pickled red cabbage)
– 4 medium eggs, boiled and halved
– 80g seroendeng, optional, (mix 50g desiccated coconut with 50g crushed peanuts and toast for 1½ minutes in a pan)
– Handful of chives, handful of black sesame seeds, sprinkling of shichimi togarashi or red chilli flakes, pickles
1. Pour the dashi or vegetable broth into a large pan. Bring to the boil over a medium–high heat. 2. Add the dried shiitake and vegetables to the broth with a pinch of salt. Lower the heat and let the broth simmer until you are ready to assemble.
3. Transfer 200ml of dashi or broth, without any vegetables, to a small saucepan. Bring to the boil then reduce to a simmer.
4. Add the tare ingredients then blend until smooth in a food processor. Let it simmer over a low heat until serving.
5. Prepare the add-ins and toppings and cook the noodles according to the packet instructions.
6. Rinse the noodles in cold water and set aside.
7. Pour the remaining litre of hot vegetable broth into serving bowls. Stir the tare into the broth.
8. Divide the drained noodles, add-ins and toppings between the bowls.
9. Customise your heat and strenght of flavour. Keep conditments like sriracha, soy sauce and roasted sesame oil on the table.
Omit the eggs. If you purchase dashi, check it’s a vegan product, as commercial dashi is often made with bonito flakes (dried tuna).
Use soba or other gluten-free noodles.
Nina Olsson is a recipe maker, photographer and author of the vegetarian food blog Nourish Atelier. She has worked creatively with food for magazines for 10 years and is an award winning art director, stylist and designer. Nina’s recipes are always vegetarian and often vegan. Her food philosophy is all about balance and fun. Nina’s blog showcases plant-based bowl food at its very best. Bowls of Goodness is wholesome vegetarian food at its best and it is inspired by cooking from around the world. Including smoothies, plant based recipes, salads and sharing dishes – all foods that are all served in a bowl.
Bowls of Goodness is available to buy at www.kylebooks.com.