SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY
Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
Provided by Sylvia Fountaine
Categories Main
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to broil or 400 F ( Broil is ideal if you have this)
- Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
- Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
- Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
- Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
- Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.
- Serve with chopsticks and a spoon. It's ok to slurp. ????
Nutrition Facts : ServingSize -does not include the eggs, Calories 470 calories, Sugar 10.5 g, Sodium 90.5 mg, Fat 21.1 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 7.3 g, Protein 28.8 g, Cholesterol 70.7 mg
EASY MISO RAMEN WITH SOY MARINATED EGGS
Provided by Trisha Yearwood
Time 6h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
- Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
- For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
- Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.
MISO AND SEAWEED RAMEN WITH EGG
This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.
Provided by Kay Chun
Categories dinner, weekday, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
- Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
- Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
- Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
- As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
- Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.
HOME-MADE MISO RAMEN
One of the three basic ramen flavourings, Miso Ramen is quite simple to make. All you need to learn is how to make the miso flavouring base and just add the Home-made Ramen Broth that I posted in OctoberIn this recipe, I included two different toppings that go very well with miso flavoured ramen soup.Prep Time and Cook Time includes time to make the Miso Flavouring Base and a Miso Ramen with one of the toppings. Total Time does not include the time to leave the Miso Flavouring Base overnight, nor time to make ramen broth.
Provided by Yumiko
Categories Main
Time 20m
Number Of Ingredients 24
Steps:
- Place a small saucepan with sake and mirin in it over low heat.
- When it starts boiling, add the remaining Miso Flavouring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.
- If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavour.
- Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
- Boil water in a saucepan and cook noodles as per the instructions and drain.
- While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.
- Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.
- When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.
- Add the miso flavouring and soy sauce and stir for another 30 seconds. Turn the heat off.
- Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
- Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
- Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.
- Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
- Boil water in a sauce pan and cook noodles as per the instructions and drain.
- Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
- Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
- Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
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