After I encouraged you to try white miso in the miso-sesame vinaigrette I thought I should give you some delicious ideas how to cook with it. Ramen soup is one of my favorite Japanese dishes, it is a broth based soup flavored with miso or soya sauce with Chinese noodles and topped with veggies, fish or meat. I think it is a great left over dish because you can add so much stuff, be creative. A few weeks ago I made Mr. F grilling one more steak and then did not allow him to even touch it. I can be mean… But next day we got a chili beef ramen and he had been a very happy camper with this soup.
The first time I got a ramen soup has been in a restaurant which serves everything but nothing right. I ordered a Chinese soup, it came in a big bowl with chopsticks. I was on panic mode how should I manage to eat soup with chopsticks without making a totally foul of me in front of everyone at this table. I considered it would be a less disgrace if I would ask for a spoon. Unfortunately this was not a help I wasn’t able to fish for 10 inch (25 cm) noodles without making a hugh mess on the table cloth. Nether the less I was hooked to this kind of soup.
serves 2 (big bowls)
230 g / 8 oz. ramen noodles (or Chinese noodles)
140 g / 5 oz. baby bok choy (or sugar snap peas, baby corn cobs)
1/2 red bell pepper
1 tablespoon vegetable oil
about 10 tiger shrimp, more if you use smaller shrimps
2 tablespoon teriyaki sauce, you may substitute with 3 teaspoon soy sauce
1 liter / 4 cups broth (chicken or vegetable)
2 peeled garlic cloves
1 peeled piece of ginger (try to peel it with a teaspoon, just scratch)
3 tablespoons white miso paste
2 green onions
optional: some enoki mushrooms
Cook the noodles, follow package directions because cooking time can vary, then drain the noodles. If they are sticky you may give them a rinse under cold water. Divide the noodles between two bowls.
Bring the stock to boil, add the garlic cloves and the ginger. Continue simmering the broth.
In a medium size pot bring some water to boil, you need enough water to cover the vegetables. Meanwhile wash the veggies, cut the top of the bell pepper and clean out, cut into thin slices. Cut of the ends of the baby bok choy and cut everything into thirds, about 5 cm / 2 inch pieces. Slice the green onions finely. Add the veggies to the water and cook for 2 minutes. Then drain and add them to the noodles.
Peel and devein the shrimp. Preheat your pan with the oil. Add the shrimp and cook them for about 2 minutes from each side. Pour the teriyaki sauce over the shrimp and remove the pan from the heat. You want to warm-up the sauce not boil. Give the shrimp (and the enoki mushrooms if you use them) to the noodles into the bowls.
Add the miso to the broth, whisk and ladle the stock without the garlic and ginger into the bowls.