MISO RAMEN ✨Is there anything more cozy or comforting than miso ramen? It’s the first real snowfall here in Toronto and I’m craving alllll the cozy vibes 🌨 I’m a massive ramen fan but never really tried to make my own because I thought it’d take too long or be too difficult. That couldn’t be further from the truth! Of course this isn’t traditional Japanese ramen, but I still think it’s pretty delicious, comes together within 30 minutes, and still has all the umami packed flavours, so that’s a win in my books ✨.
To make 👇🏼(adapted from @minimalistbaker):
Slice 2 large carrots into rounds. Whisk together 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar + 1 tbsp maple syrup. Toss carrots in mixture, then bake at 400 F for 20 mins. Meanwhile, put 6 cups of veggie stock in a pot over medium heat. Place 2 cups of sliced mushrooms, 1/2 block of diced firm tofu, 3 whole peeled cloves of garlic, 4 slices of ginger, 2 tbsp soy sauce, 2 tsp sesame oil + 1 tbsp miso paste in the veggie stock and simmer for 20 mins. Cook buckwheat noodles (or favourite ramen noodles) as per package instructions When there’s 5 mins left, slice baby bok choy lengthwise and brush the rest of the miso mixture on top. Fry in a hot pan for 2 mins on each side until charred. Place all ingredients in a bowl + enjoy! 💛