Miso Ramen + Chili-Kombu Broth
Ingredients
- 4 ozbrown rice pho noodles
- 1 cupshiitake mushrooms, sliced
- 1/2 cupshredded purple cabbage
- 1/3 cupcorn kernels
- 4 ozfirm tofu, pan-seared in 1 tsp tamari
- 1 tbsptoasted pumpkin seeds
- 2scallions, sliced
- 1 tspchili oil, for topping
- Broth
- 2 cupsvegetable broth
- 2 tbspwhite miso
- 1 tspgochujang
- 1 knobfresh ginger, sliced
- 2 clovesgarlic, minced
- 1 stripkombu
- 1 tbspmirin
- 1 tsptamari
- 1 tsptoasted sesame oil
- 1 tbsptahini
- pinchgochugaru
Method
- Sauté shiitake, cabbage, and corn in a little sesame oil until just tender.
- Broth: simmer vegetable broth with ginger, garlic, and kombu for 10 minutes; remove the kombu and ginger. Whisk in miso, gochujang, mirin, tamari, sesame oil, tahini, and gochugaru.
- Cook noodles per package; divide into bowls with the sautéed vegetables and seared tofu.
- Ladle broth over, top with pumpkin seeds and scallions, drizzle with chili oil.
Notes
"Pumfu" (pumpkin seed tofu) is a Sakara-specific product - pan-seared regular tofu plus toasted pumpkin seeds gets you 90% of the way there without hunting for it.