A really good miso ramen broth
grownandgathered
Vegan, vegetarian, gluten-free, dairy-free. This one has it all. Meat-eater? Make it with our stock, broth, elixir recipe.
We've been living beside the ocean for the past week. Wherever we are we set ourselves the task of knowing what's abundant on our doorstep. So this week we're talking about the magic of seaweed.
Seaweed must be one of the most mystical things to forage. It's so hard to identify each different type and there are so many variations of the one thing.
Google translate tells me that the japanese word "Kombu" = "Kelp", but our Japanese friend says that to translate "Kelp" in Japanese just means seaweed. This is an introduction to the confusing nature of seaweed. As that same friend says, "I always wonder why you use so many words in English. Seaweed is seaweed."
For the past week we have been exploring the ocean, living on the beach in New Zealand’s very northern coastline, Here, we have discovered the magic of fresh seaweed. We have identified it, foraged it, cooked with it and eaten too much of it - it's amazing (see video! Just a bit too awesome).
One of the main varieties that is prolific here is Kelp, so we cut it and used it fresh in this miso ramen recipe below.
Field notes:
On foraging seaweed
The important thing when foraging wild seaweed is to choose plants/leaves that are young and bright, not ageing or beginning to soften. You should always cut it fresh from where it is growing.Don't just pull it off with it’s roots (known as its hold fast), but rather use scissors to trim what you need. This ensures the plant continues to live and grow.There are all kinds of different seaweeds found throughout the world and none are known to be poisonous although some are definitely better eating than others.
Serves 4 with noodles/rice // Time 50 mins
Recipe:
There are so many ways to make ramen, but this is our style - it uses traditional Japanese ingredients, like miso and the perfect egg - with a few not so traditional ingredients like rye sprouts and fried onion. So good.
We dedicate this recipe to Eliza, our ocean loving friend who came along on the seaweed journey with us and who has given us so much during our time here.
INGREDIENTS
The Broth
5 cups vegetable stock (can use a meat stock instead)
4 tbsp unpasteurised Shinshu (Yellow) Miso
2 tbsp non GM soy sauce or tamari
2 cloves garlic, crushed
3 tbsp grated fresh ginger
2 tbsp sesame oil
1 flat tsp red chilli flakes
1 tsp ground black pepper
Finely chopped fresh kelp (kombu) – approx 10 5cmx2cm strips, cut super finely
Toppings
Kimchi
Sprouted rye grains (can use other sprouts or bean shoots)
Finely chopped spring onion or fried white onion
Fermented chilli sauce
Perfectly set boiled eggs (1 per serve)
Toasted sesame seeds
Steamed kale (or another cooked green)
Noodles
We serve this with fresh rice noodles or steamed rice.
METHOD
Toppings & Noodles
- Prepare toppings and cook any rice/noodles you need while the broth is simmering away. Often we have most of the toppings pre-prepared in the fridge and simply boil some eggs and steam some greens for the topping.
The Broth
- Heat sesame oil in a pot on low. Add ginger, red chilli and pepper and fry until fragrant.
- Add garlic and miso paste. Fry for a few minutes. Be careful not to burn, if it’s sticking to the bottom too much add a few tablespoons of water.
- Add soy sauce, stock and seaweed.
- Bring to the boil, then cover and simmer for half an hour.
- Add rice noodles or rice as desired into bowls, pour over the broth and top with toppings. Serve steaming.
N.B.
- We boil our eggs for this dish for 6 minutes, which gets a perfectly set egg for ramen.
- Omit egg for toppings if you want the recipe it to be vegan
