Miso Ramen Noodle Soup

September 19th, 2016

Miso Ramen Noodle Soup

Kids cooking club starts soon and I am working hard to develop new, kid-friendly recipes. Yesterday I made a great Miso Ramen Noodle Soup, Wakame Cucumber Salad and Miso Glazed Roasted Eggplant. It turns out that they all have similar ingredients, though a very different result. They use soy sauce, scallions, a bit of sesame oil and red chili pepper flakes.

I think the kids will love the ramen noodle soup and it’s a dish that they can make almost entirely on their own. It’s surprisingly easy to make and reliably turns out delicious even for the novice cook. I bought all the ingredients at Mrs. Greens Natural Market and they even had a gluten free ramen noodle. An Asian market would have all the ingredients as well. What’s really fun about this dish is that you can mix and match lots of different soup bases and vegetables. Try adding cabbage, a soft-boiled egg, carrots, corn, bamboo shoots, spinach, pork, sausage, coconut milk etc. I love to hear about what friends are making in their kitchen, so please share your favorite ramen noodle twists.

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Ingredients:

6 cups chicken broth
1-tablespoon wakame (this expands A LOT when it hits the hot water)
1 package Enoki or Bunapi mushrooms (have fun with the types and varieties of mushrooms)
2 teaspoons olive oil
Salt
2 packages dried Ramen noodles (don’t use the flavor packet). Fresh noodles are     great too.
1 package firm tofu, small dice
½ cup Red Miso (this can be a bit salty, so be careful about adding any additional salt)
2 scallions, thinly sliced
¼ teaspoon sesame oil per person (basically a few drops in each bowl)
1 pinch red chili pepper flakes

Directions:

In a medium sized pot, heat the chicken broth.

Put the wakame in a medium sized bowl and cover with very hot or boiling water. Allow to sit for 10 minutes or until soft. Then drain.

In a small frying pan, heat the oil and add the mushrooms. Sprinkle with a bit of salt and sauté on medium-high heat for about 5 minutes.

When the broth is gently simmering add the noodles and tofu. This should take about 5 minutes to cook.

Put the miso in a small bowl and add a ladle full of broth. Stir until the miso is dissolved and then add all of it into the soup pot. Do not bring the miso to a boil.

Add the wakame to the pot and the mushrooms. It’s not necessary to cook the mushrooms first. You can add them to the broth at the same time you add the noodles and tofu. I just found that it enhances the flavor of the soup if they are sautéed first.

Serve soup into bowls. Add some scallions, chili pepper, and sesame oil to each bowl. Serve hot.

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