My boyfriend and I fell prey to either the flu or food poisoning this weekend, and when we finally could stomach something ramen was one of the only things that sounded good (despite this near 40 degree C heat in Baltimore 🙃) No, I definitely did NOT muster the energy to make this ramen, but this is my favourite homemade miso ramen in case you’re wondering 😂 I hope you’re all having an amazing weekend! ✨.
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! 💛