Barley Miso Ramen with White Sesame Seeds and Heisei Soy Sauce

Barley Miso Ramen with White Sesame Seeds and Heisei Soy Sauce

Dive into a bowl of comfort with this ramen recipe, a harmonious blend of nutty barley miso and rich Heisei soy sauce. The dish is elevated with the subtle crunch of white sesame seeds, adding depth and texture to every bite. Perfect for cozy evenings or as a quick gourmet meal, it's a satisfying fusion of tradition and modern flair. Get ready to savour a symphony of flavours that’s both wholesome and indulgent!

Ingredients (Serves 2-3)

  • Ramen Noodles: 2-3 servings
  • Barley Miso: 2 tablespoons
  • Vegetarian Shiro Dashi: 2 tablespoons
  • Heisei Soy Sauce: 1 tablespoon
  • White Sesame Seeds: 1 tablespoon (toasted)
  • Vegetable Broth: 4 cups
  • Garlic: 2 cloves, minced
  • Ginger: 1-inch piece, grated
  • Spring Onions: 2, finely chopped (plus extra for garnish)
  • Mushrooms: 1 cup (shiitake or any variety), thinly sliced
  • Baby Spinach: 2 cups
  • Sweetcorn (tinned): ½ cup
  • Nori Sheets: 1 sheet, cut into strips (optional garnish)
  • Sesame Oil: 1 tablespoon
  • Chilli Oil: For drizzling (optional)
  • Soft-Boiled Eggs (optional)

Method:

1. Prepare the Broth:

Heat the sesame oil in a medium pan over medium heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute).

Add the sliced mushrooms and cook for 2-3 minutes until softened.

Pour in the vegetable broth and bring it to a gentle simmer.

2. Season the Broth:

In a small bowl, whisk together the barley miso, vegetarian shiro dashi, and Heisei soy sauce. Ladle a bit of the warm broth into the bowl to help dissolve the miso, then pour the mixture back into the pot.

Stir to combine and let the broth simmer gently for 5 minutes. Do not boil to preserve the delicate flavours of the miso.

3. Cook the Ramen Noodles:

Prepare the ramen noodles according to package instructions. Drain and set aside.

4. Assemble the Ramen:

Divide the cooked noodles between serving bowls.

Ladle the hot broth over the noodles, ensuring an even distribution of mushrooms.

Add a handful of baby spinach to each bowl (the heat from the broth will wilt it).

Top with sweetcorn kernels, if using.

5. Garnish:

Sprinkle each bowl with toasted white sesame seeds and chopped spring onions.

Add optional toppings like nori strips, soft-boiled eggs, or a drizzle of chilli oil for extra flavour.


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