This recipe makes me so happy. Ramen soup has always been one of my all time favorite comfort foods, so being able to make a healthy version at home has been a god-send in this rainy London spring. The tahini in this recipe was a wonderful surprise, adding a delicious nuttiness and a bit of thickness.
Ingredients:
For the broth:
- 2 heaped tsp. Miso Paste (more to taste)
- 1 heaped tsp. Ginger Paste
- 1 heaped tsp. Tahini
- Drizzle of Roasted Sesame oil
- 600ml Boiling Water
For the main event:
- 2 cloves garlic
- 2 birds eye chillies
- 2 stalks of spring onion
- 20g dried porcini mushrooms
- 150g mixed exotic mushrooms (try enoki, chestnut, shiitake, etc.)
- 1/2 block of tofu
- 1 – 2 sheets of Nori
- 1 large handful of kale
- 2 stalks of bok choy
- Green Beans (a handful)
Method:
This recipe is easy to put together, once everything has been prepped. So, I like to get all my ingredients lined up, and my chopping out of the way before it begins!
Boil some water. Put your dried porcini mushrooms in a mug, and fill with boiling water, leave to soak as you prepare everything else. Finely chop the garlic, chillies, and onions, set to one side. Chop your mushrooms into large chunks, your tofu into 1 inch squares, your bok choy into bite size pieces, and your green beans in half.
Heat a large pot, or wok, and drizzle with your roasted sesame oil. Add the garlic, onions, and chillies. Next, add in the tofu, and allow this to brown, flipping occasionally. Grab your soaked porcini mushrooms and add water and all into the pot. Here comes the bit where you start to throw everything in! Add in your remaining broth ingredients (the miso, ginger, tahini, & boiling water). Next chuck in your mushrooms, green beans and kale. Allow everything to simmer, until the vegetables start to soften. In the last 2 minutes add in the bok choy, and then cut (I use scissors directly over the pot) the nori into small pieces. I didn’t mention salt or pepper, you may have noticed. I find that the miso is already very salty on its own, so to add extra gets a little overboard. If you’re into pepper, you can of course add a little in to suit your taste.
Now you’re ready to serve! I like to add some extra nori strips to the side of the bowl for people to eat raw. Nori seaweed is so good for you, rich in iron, vitamin C, and chlorophyll which reduces inflammation and makes your skin happy and healthy. A delicious superfood!
I didn’t use noodles on this go, but I have in the past. If they are pre-cooked, my advice is to add them in at the last possible moment, or I like to add them to individual bowls and then serve the broth over them. This stops your noodles from disintegrating into your soup, making it a big mess! You could also use rice if you felt so inspired!
My laughing Buddha salt and pepper shakers loved it too!
bonnyleeyoga 