I had to make this vegetarian miso ramen recipe in an electric kettle last weekend. It worked, so I guess that means it’s super easy and anyone can make it :).
And just so you don’t think I’m crazy, it wasn’t by choice! For some reason the stove top wouldn’t work the entire weekend and I couldn’t get an electrician in until Monday afternoon. So I had to get pretty creative with some of my meals.
This was one of them.
I actually made the broth the night before, which is what I usually do with my soups. I find the flavor is much better the following day. But now that I think about it, the broth can easily be made in an electric kettle too. Considering a large portion of the broth is actually tea based!
I love tea. In pretty much everything. And I’ve been experimenting and drinking a lot of tea lately because Adam and I are coming back to Vancouver in a couple of weeks (yay!). And we are trying to clear out everything in our fridge and pantry so that when we’re back in a couple months, we can start fresh.
- So for the tea broth: I used 1 tablespoon of dried goji berries and 2 tablespoons of earl grey loose leaf tea. I placed them together in a tea pot and then poured 3 cups of boiling water over and allowed to steep for 3-5 minutes.
I will warn you – if you are sensitive to caffeine, like me, then do not have this for dinner. I mistakenly did and was up until 3 am. Earl grey gets me every time!
As an alternative, I have also steeped about 2 tablespoons of dried shiitake mushrooms in the same amount of water. And let soak/steep for about 30 minutes. The broth is nice and earthy, plus you don’t get the caffeine kick like you would with tea. I do this regularly for my vegetarian soup broths. I toss the mushrooms in the soup at the end.
- Next, you’ll want to char 1 small onion, 1 garlic clove and a knob of ginger (3 inches long) . Do this by setting your oven to high broil or if you have a gas stovetop, charring on the burner.
- During this, you can start the miso part of the broth. I used organic Red Miso paste. Red miso is fermented longer than white or yellow miso and is much darker in color (It tends to be dark red or brown). It’s also a bit saltier and has a more aggressive flavor. It’s best suited for rich soups, marinades or glazes.
To make my miso broth I used 1 tablespoon of red miso paste and mixed it with 2 cups of water in a large stockpot. I also added 1 tablespoon of tamari (gluten-free, dark soya sauce) and 1 tablespoon of fish sauce (omit for vegetarian). I also added 1 tablespoon of sambal oelek, which is a chili paste for some heat.
- Once you have your tea broth, and your charred veggies – add to your miso broth and simmer for 30 minutes. Then, let cool and stick in the fridge overnight. If you are making it all in one day, continue with the following steps.
- Almost done! Now you need to boil the noodles in a separate pot. I used 250 mg of ramen egg noodles. (Make to package directions) Since all I had working was my kettle, I boiled hot water and then poured it over the noodles and put the top on the pot so they could steam. Then I repeated this a few times, which eventually gave me decently cooked noodles 😛
- Lastly, prepare your toppings! (see what I used below)
Miso ramen usually doesn’t use Chinese celery or Thai basil, but because I had some left over, I aded it. Whatever you have in your fridge: use it!
- Chinese Celery
- Thai Basil
- Green Onions
- Fresh Chillies
- Bean Sprouts
- Enoki Mushrooms
- Wakame (seaweed)
- Boiled egg
- 250 mg egg noodles
- 1 tbsp. samba oelek
- 1 tbsp. tamari
- 1 tbsp. fish sauce (omit for vegetarian)
- 1 tbsp. red miso paste
- 1 tbsp. dried goji berries
- 2 tbsp. loose leaf earl grey tea
- 1 clove garlic
- 1 knob ginger (3 inches long)
- 1 small onion
- ½ cup corn
- 1 small bunch enoki mushrooms
- 2 green onions, sliced
- 1-2 boiled eggs
- 1 tbsp. wakame
- 1-2 fresh chilis, sliced
- 1 cup bean sprouts
- 1 stalk Chinese celery
- 1 bunch Thai basil
- Take goji berries and earl grey tea and steep in 3 cups of boiling water for 3-5 minutes
- Turn oven to broil and char onion, garlic and ginger
- Take red miso paste and mix with 2 cups of water in a large stock pot
- Add tamari, fish sauce and samba oelek
- Add tea broth and charred veggies to the pot and bring to a simmer for 30 minutes
- Make egg noodles to package directions in a separate pot
- Prepare toppings
- Drain noodles and separate into 2-3 bowls
- Ladle broth onto noodles and add toppings!