Ramen soup is generally made from pork, chicken bones, or dried fish or combined with kombu and vegetables. I have been eating meat a lot, so I wanted to cook a vegetarian dish. I used Somen noodles instead of ramen noodles. Somen noodles are stretched-thin wheat noodles. They are the summer signature food for the Japanese. The noodles can be served hot or cold. They are not gluten-free.
When I make ramen soup, I cook many vegetables, such as ginger, garlic, green onions, bok choy, carrots, and others. The key ingredient is miso. Miso is a good probiotic that helps boost the immune system, ease digestive issues (diarrhea, constipation, nausea, vomiting, upset stomach, etc.), prevent cancer, slow aging (anti-aging), control cholesterol, improve skin appearance, etc.
Ingredients:
<Servings: 4>
2 tbsp sesame oil
2 clove garlic, minced
2 tbsp fresh ginger, peeled and minced
1 cup green onions, chopped
1 medium carrots, diced
1 head bok choy, cut into 1-inch strips
1 cup broccoli (or cauliflower), cut into florets & sliced stems.
1/2 cup daikon radish (optional), diced
3 cups vegetable broth
1/2 - 1 cup water
1.5 tbsp Miso paste
Ground black pepper or Japanese seven spices to taste
Nori seaweed as garnish
Somen noodles: 50-100g per person. Usually, one bundle is 50g.
1. Heat sesame oil in a large stockpot over medium-low heat.
2. Add garlic and ginger for 30 seconds. Add green onions, carrots, bok choy, broccoli, and daikon radish and cook for 10 minutes, stirring often.
3. Add broth and water and bring to a boil. Then, reduce the heat to low and simmer, covering it until the vegetables are tender for about 30 minutes. Add miso paste, boil, and turn off the feat.
4. Serve hot with somen noodles, nori flakes & peppers, or seven spices.
How to cook somen noodles:
Bring 2 liters of water to a rolling boil in a large pot over high heat. Prepare a large bowl with water and 15-20 ice cubes. Add some noodles to boiling water and add 1 cup of water. When water returns to a boil, add 1 cup of cold water and bring it back to a boil. Cook noodles until tender, about 2 minutes. Turn off the heat, drain the noodles in a colander, and add to the soup. When some noodles are served cold, rinse well under cold water.
Posted on July 23rd, 2018