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07.30.18

spicy miso tahini ramen + fresh ginger summer cocktails!

Inspiration > Recipes

By: Candice Kumai

+ Belvedere Ginger Zest Cocktails below!

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 tablespoons Japanese chili paste or sriracha sauce (start with 2 tablespoons to be safe on heat preference, add more if desired)

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

2 soft boiled eggs, sliced in half (optional)

chili oil to top (optional)

togarashi to top (optional)

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

Directions

1- In a large sauce pan 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, and whisk in your spicy chili or sriracha sauce, mix well to dissolve. 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. If using, top each bowl with your reserved egg, chili oil, togarashi, and nori slices. PAIRS WELL WITH GINGER ZEST Belvedere!:) Recipes below:)

NEW YORK, NY - MAY 15: Belvedere Ginger Zest branding and bottles are seen as Belvedere Vodka celebrates newest expression Ginger Zest with Candice Kumai at NoMo SoHo on May 15, 2018 in New York City. (Photo by Astrid Stawiarz/Getty Images for Belvedere Vodka)

NEW YORK, NY – MAY 15: Belvedere Ginger Zest branding and bottles are seen as Belvedere Vodka celebrates newest expression Ginger Zest with Candice Kumai at NoMo SoHo on May 15, 2018 in New York City. (Photo by Astrid Stawiarz/Getty Images for Belvedere Vodka)

 

Cocktail Recipes by my friend Brian Stewart

Ginger Zest Spritz
1 oz Belvedere Ginger Zest
.75 oz Lime Juice
.5 oz Honey Syrup
4 oz Soda Water
Build in spritz glass. Garnish with ginger and lime slices.

Blackberry Collins

Blackberry Collins
1.5 oz Belvedere GingerZest
.75 oz Fresh Lemon Juiice
.75 oz Simple Syrup
3 oz Ginger Beer
4-5 Blackberries
Place blackberries into shaker and muddle. Add remaining ingredients except ginger beer. Shake, strain into glass, and top with ginger beer. Garnish with blackberry and mint sprig.

Horse’s Neck

Horse’s Neck
1.5 oz / 45 ml Belvedere Ginger Zest
0.5 oz / 15 ml Dry Vermouth
2 oz / 60 ml Ginger Ale
2 Dashes Orange Bitters
Coil long grapefruit twist around inside of a tall glass, then fill with ice. Add remaining ingredients and top with ginger ale.

 

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