My vegetarian ramen turns ordinary ramen noodles into a delightful and filling dinner. Miso provides the primary mild soy flavor, which is balanced with roasted garlic, honey, and sake. The secret is butter which adds the umami that people expect. Slurp down a bowl and stay satisfied for hours.
Yield:4 Dinner Servings
Cook Time: 1 Hour
- 4, 3oz packages of ramen (seasoning packets thrown away)
- 4 eggs, soft boiled
- 4 tablespoons unsalted butter
- 1/4 cup red miso paste
- 2 quart vegetable broth
- 2 tablespoons of honey
- 2 tablespoons sake
- 1 bulb of garlic
- 1 tablespoon sesame seed oil
- 8 golf ball sized tomatoes
- 4 leaves of kale (preferable Lacinato)
- 1 cup frozen corn
- 1 red pepper
- Pre-heat the oven to 400 degrees. Slice off the top end of a bulb of garlic so you can see the individual cloves and wrap the remaining portion in aluminum foil. Place on the center rack, leaving to cook until the cloves are soft, about 40 minutes.
- Meanwhile, prepare the vegetables used for toppings. Slice the tomatoes in half and place them face down on a cast iron pan or a greased baking sheet and set aside. Chiffonade the kale, chop the scallions, and cut the red pepper into batons. For the corn, apply medium heat to a small skillet and add sesame seed oil. Add the corn and cook until the corn has a slight char.
- Once the garlic is roasted, place the tomatoes in the oven. They are ready when the bottoms are charred. In a separate pot bring water to a rolling boil, filling it enough that your eggs will be completed submerged in water.
- At this time, make the broth by melting the butter in the bottom of a large pot, at least 3 quarts. Carefully remove the garlic cloves from the roasted bulb. I usually use a knife to flatten the garlic bulb and squeeze out the garlic cloves. Once the butter has melted, add the miso paste, roasted garlic, and honey. Cook out for 2 minutes stirring occasionally with a whisk. Add in the sake and stir. Then, whisking continuously, slowly add in the 2 quarts of vegetable broth and continue to whisk until the broth is completely incorporated. Allow the broth to simmer gently until the eggs and tomatoes have cooked.
- When the pot of water is boiling, carefully place in the four eggs, cover the pot with a lid, and continue to cook for 6 minutes. Then transfer the eggs to an ice bath or douse in cold water to stop the cooking. When cool, carefully shell, leaving the eggs whole, until you are ready to serve.
- Add the dried ramen noodles to the pot of simmering broth and stir as they begin to soften. The noodles should cook about 3 minutes until soft.
- Serve by dividing into 4 bowls, carefully slicing the egg in two and placing on top; remember the center of the egg should be slightly runny. Portion out the remaining veggies and enjoy.