Miso Ramen Noodle Soup

September 19th, 2016

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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