Miso butter ramen

Miso butter ramen

Tags

Noods

Cook

Ingredients

  • 1600ml water
  • 4 dried shiitake mushrooms
  • 20g kombu
  • 50g sesame oil
  • 10g ginger, grated
  • 10g spring onion, chopped
  • 3 cloves garlic, minced
  • 20g white sesame seeds
  • 2 tsp soy sauce
  • 2 tsp miso
  • 4 tsp kombu dashi
  • 4 tbsp miso
  • 1 ½ tbsp sugar
  • 2 tsp salt
  • 400ml soy milk
  • 4 servings ramen noodles
  • Spring onions, thinly sliced
  • Corn
  • Menma
  • Vegan butter

Steps

  1. In a bowl add the water, kombu and shiitake mushrooms. Set another bowl on top to submerge the mushrooms. Soak overnight.
  2. In a frying pan, add sesame oil and heat over low. Add garlic, ginger, and green onions, cooking slowly until fragrant.
  3. Add white sesame, soy sauce, and miso. Mix lightly and be careful not to burn it! Set aside.
  4. In a pot combine add the dashi, warm over low heat. Once warm dissolve remove the shiitake mushrooms and kombu.
  5. Meanwhile cook ramen noodles according to the package instructions. Drain and set aside.
  6. Add the miso into the pot. Season with sugar and salt. Stir in the soy milk at the very end making sure it doesn't boil.
  7. Place a portion of the Kaeshi oil into your ramen bowl, then pour in the hot soup.
  8. Add noodles and top with menma, corn, and green onions. Finally, add a pat of vegan butter on top.