LAY HO MA everyone! If you've been following me for a while now, you'll know that I absolutely LOVE ramen! LOVE LOVE LOVE ramen! Its one of those Japanese recipes that I can't get enough of. Join me in this episode and learn how to make the best hatcho black miso vegan ramen! Top this ramen off with black garlic oil and BAMM!
Ingredients:
3 cups water
1 tbsp hatcho (very dark) miso paste
1 bunch ramen noodles
4-5 shiitake mushrooms
1/2 apple
1 piece kombu (about 3x2 inches)
1 tsp rice vinegar
1 tsp soy sauce
1 tsp sake
2 tsp black garlic oil (made in previous episode - https://youtu.be/amX2VFs-nw8)
1 tbsp green onions
2 small sheets nori
black sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. In another pot, heat up 3 cups of water on medium high (this will become your stock (also called Dashi)
3. Add in the mushrooms, kombu, and apple to the dashi
4. When the dash comes to a boil, turn it down to medium and simmer for 10min
5. In a mixing bowl, add the rice vinegar, soy sauce, sake, and black garlic oil and whisk to combine
6. Cook your noodles in the boiling water (1min for fresh - follow package instructions if dry)
7. Whisk the miso paste through a sieve into the dashi
8. Pour the dashi into the mixing bowl through a sieve to catch the solid ingredients
9. Whisk the broth and pour into serving bowl
10. Take out the kombu and apple, and set the mushrooms aside
11. When the noodles are cooked, strain through a sieve, then add into the broth
12. Top with the mushrooms, green onions, nori, black sesame seeds, and a little more of the black garlic oil
13. That's it!
