Homemade ramen soup is the best, am I right? It really glorifies a bowl full of goodness, just digging into the slippery noodles and pretty toppings with your chopsticks and slurping the spicy broth that gently burns as it falls down to the back throat. It all comes together with the perfectly cooked soft egg that is a step that should never be skipped. Even though this soup has a variety of ingredients, it really is easy to make when you get the hang of it after a few times. The spicy miso paste can be done in advance and refrigerated a few days so the following day it is great with some fish, pork belly or chicken. I made a vegetarian ramen this time, but it can easily be topped off with your favourite proteins. I love it with tofu and salmon as well. Creativity is key, you can essentially add anything on top from grated raw beetroot to spicy toasted seed papaya, humus or even hallumi even though it is not asian. Anyways, this soup has a few steps, so let’s get right into it. I usually begin with making the spicy miso paste first. Then I do all the chopping work and prepare some of the toppings while the broth is simmering away.
Spicy Miso Paste
- 1 onion
- 1/2 cup miso paste
- 6 garlic cloves
- 3 tbs samal oelek (chili paste)
- 3 tbs mirin
- 2 tbs olive oil
- 1 tbs sesame oil
- 2 inch chunk fresh ginger
Directions: Blend all ingredients in a blender until a smooth thick paste. You will use about a half for this recipe and then rest you can refrigerated for a few days.
- 1 celery stalk
- 2 garlic cloves
- 1 shallot
- 2 cups chicken broth
- 1 tbs soy sauce
- 1 tbs hoi sin sauce
- 1 1/2 cups coconut cream
In a medium heated sauce pan, add some finely chopped celery stalk, garlic, shallot in a bit of oil and stir around until they begin to sweat. Add in the chicken broth and let it simmer gently. Then add in soy and hoi sin sauce. Add in coconut cream, half of the spicy miso paste and let it simmer gently on low heat for about 15 minutes. Add in the stir fried broccoli, mushrooms and kale to soak up a bit of the flavour before serving.
Meanwhile the broth is cooking:
- Boil the buckwheat in a bit of water until cooked throughout
- Boil the ramen noodles in water until cooked
- Stir fry the sliced mushrooms, kale and broccoli in a bit of butter, black pepper until nice and golden.
- Boil a refrigerated egg for 7 minutes so the yolk remains soft.
Ready to plate: In a bowl, lift some soup on the bottom, add in the ramen noodles, the stir fried goods, some and steamed buckwheat. Then grate some raw zucchini ribbons and finely slice an avocado on top where you add some chili and black sesame seeds. Add some mint and parsley, a drizzle of sesame oil and the halved egg. I also sprinkled a bit of lemon chili herb spice on top of the egg. In the end ladle a bit more of the soup on top of the goods so everything is covered with the lovely flavour. Ps. You can also add more of the spicy miso paste on top if you crave for more of it.
- Stir fried broccoli, mushrooms & kale
- steamed buckwheat
- raw zucchini ribbons
- 1 large avocado sliced
- mint leaves/parsley/ herb spice
- finely chopped red chili
- black sesame seeds
- ramen noodles
- sesame oil
- 1 boiled egg with soft yolk