Vegetable Miso Ramen

I haven't posted any recipes of late...I honestly felt I kept running out of time...but I'm adding something new!!! Every Friday I will be posting a new recipe for YOU! It will be something I have been working on or a client request and of course it will co-inside with my weekly post. I'm excited for this to start up!


If you missed it, my gluten-free, vegan muffins were featured in the Georgia Straight! Check it out here!



This week, as I have been really trying to get to the root of hormones, I bring to you a special Vegetarian Miso Ramen soup. There have been a few recipes I have made in the past, but there was always something missing; it was too salty, not enough umami and just didn’t have that ramen flavour I was dying for.


Let’s break down a few things.


Traditional ramen broth takes days to make. Boiling the bones for 24-48 hours. Adding spices as layers. It all takes time. This one won’t…but the more time you have, the more enhanced the flavours will be.


Kelp

The base of my broth is kelp. Also known as kombu, kelp is a sea vegetable and is a wonderful source of vitamins A, B1, B2, C, D and E, along with minerals like zinc, iodine, magnesium, iron, potassium, copper and calcium. Kelp actually contains the highest natural concentration of calcium of any food! It’s great for thyroid health as it’s a natural source of iodine. This is the brand I get. You only need 1 piece for your broth!


I also like to chop this up into smaller bit sizes when the soup is done for a bit of crunchy texture!





Miso


Miso paste is made from fermented soy beans. The fermentation process allows the soy iso-flavones, (the good phytoestrogens) to be broken down and absorbed. The longer the ferment, the more antioxidant power and flavour profile. It comes in a few different styles and getting the right one is important. Miso will add umami to any dish as the fermentation adds an earthy flavour.


White Miso (Shiro) - a sweet and mellow miso, fermented for a short period and lower in salt than the darker versions. Wonderfull addition to light sauces, marinades and dressings, (think miso salmon or ginger miso dressing or miso gravy!)

Yellow Miso (Shinshu) - another mild type that is fermented slightly longer than the white, but I find no real difference between the white or yellow.


Red Miso (Aka) - a long ferment that results in a red or brown colour. It tends to be saltier than white or yellow and has a distinct, strong flavour. It’s best for rich soups and braises


Genmai Miso - not a traditional iso, a red miso that is blended with brown rice and results in a nutty and mellow flavour. This is the miso choice for my broth!



Mushrooms

To add yet a third layer of umami, I use a mixture of crimini and shiitake mushrooms which is simmered in the broth for as long as possible. You want the mushrooms to cook all the way through, which will provide a rice chewy texture, but cooking it for at least an hour is ideal. If you throw all of these ingredients in the pot at first, by the time you finish everything else, it will be done!


Vegetable broth

My go to vegetable broth is this: Better than Bouillon

It’s an organic bouillon paste that you can find at most grocery stores, including Costco! It’s the best bouillon ever! You only need a teaspoon! If you haven’t tried it yet, you should. You won’t regret it!


Noodles

Over the past three years, I have searched for the perfect noodle. I tried wheat noodles, which were too heavy and turned soggy. I tried soba, (buckwheat) which turned to a sloppy mess. I tried frozen ramen, but I didn’t like the ingredients in them. I wanted something that was 1. gluten free 2. not super expensive 3. tasty And I finally found it!

Lotus foods makes a multitude of dried noodle options that are easy to make and don’t turn out like a sloppy mess… they don’t soak up all your broth and stay intact. They are perfect! I like the millet and brown rice ones. But it also comes in forbidden black rice, purple potato + rice, wakame + brown rice. They are awesome!



Toppings

The toppings in your ramen can be anything you like! I feel like this is the best part of making this soup, but you can leave it plain if you want to, but I would highly suggest at least adding a soft boiled egg and sliced green onion to it.

But here are some other ideas: steamed broccoli, corn, nori sheets, edamame, bamboo shoots, bean sprouts, or butter

Any way you serve it up, you be you!


Here’s the full recipe:


Ingredients:

8 cups of water

1/2 piece of kelp

100 grams crimini mushrooms, sliced

100 grams shiitake mushrooms, sliced

1 tbsp of bouillon

2 tbsp miso

2 pad of rice noodles

Toppings of your choice


Directions:

1. Put a pot of water to boil, adding in the kelp - simmer for at least 15 mins

2. Add in bouillon and stir until combined

3. Slice the mushrooms and add to the broth, bring it to a boil and simmer for another 30 mins, until mushrooms are cooked thoroughlyIn a small bowl or measuring cup, add the miso paste and about 1/4 cup of broth. Whisk the paste into the broth until it is dissolved, then add to pot.

4. While the broth is simmering, in a separate pot, prepare your toppings - steam your broccoli, glaze your carrots (in another post), make your salad (to go with your soup), warm your corn, boil your egg…you get my point

5. Cook your noodles separately. This will do two things: allow you to portion how much or little noodles you desire and avoid the broth getting swallowed up by the noodles.


I hope you enjoy this recipe as much as I do because nothing beats a bowl of noodles on a cold night!



Let me know if you make this, tag me in your post!


If there’s something you want me to tackle or a recipe you’re dying for, hit reply and I’ll take your challenge!


Until next time,

Eat well. Work hard. Seize Wellness.

XO Corrine

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CORRINE CHINFOOK

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© 2019 by Corrine Chinfook.