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02.20.18

miso beauty ramen

Lifestyle > Japanese and Kaizen

By: Candice Kumai

When I was growing up, mom did everything for ramen! Born and raised in Southern Japan, Kyushu was the spot for ramen. Consequently, she also had the most amazing skin, hair and nails. And while it may not be from ramen lol it definitely has all the beauty ingredients mom cooked with in cali. Shiitake mushrooms, miso, spinach and of course, avocado. Itadakimasu!

Serves 4

Ingredients:

2 tablespoons toasted sesame oil

1 yellow onion, thinly sliced

½ cup organic red miso paste

1/4 cup tahini paste (sesame paste) or neri goma (練りごま)

2 tablespoons mirin

8 cups purified water

 

2 cups shiitake mushrooms, thinly sliced (reserve one cup to top)

2,10 oz packages of fresh ramen (look for Sun Noodle brand and check ounces to ensure the proper amount of noodles)

to top:

2 cups baby spinach, divided

2 green onions, sliced on the bias

1 whole avocado, thinly sliced, to top

chili oil to top (optional)

togarashi to top (optional)

nori slices, cut into small rectangular pieces for dipping (optional)

Hard boiled egg (optional)

Directions

1- In a large saucepan or stock pot, over medium heat, add your toasted sesame oil and onion, saute for approximately 8-10 minutes or until fragrant and translucent. Add in your mushrooms and sautee for an additional 2-3 minutes.

2- Add in your miso paste and tahini (or neri goma) paste to coat all of your onions and mushrooms, stir, cook for another 2-3 minutes. Carefully watch your heat and turn down turn stovetop down to medium low, if needed or the soup can “break”//separate. Pour in the mirin to deglaze your pan. Pour in your water, stir well to dissolve all miso paste.

3- Bring your miso soup up to a light simmer on high heat + then  reduce heat to medium-high. Turn off heat just before serving.

4- In a separate medium saucepan bring water to a boil, cook your ramen noodles for approximately 3 minutes and 30 seconds. Use tongs to remove noodles from boiling water, or strain noodles into a colander and place directly into serving bowls.

5- To plate up and serve: Divide and place your noodles into four equal bowls. Add your spinach and green onions to each bowl.Top with avocado slices. If using, top each bowl with your reserved egg (optional), chili oil, togarashi, and nori slices.

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