![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
miso ramen soup
Oct. 24th, 2003 11:29 amFor ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nothingoth, who requested I figure out the recipe...
You will need:
sesame oil
regular neutral vegetable oil (I use safflower or sunflower seed oil. You should use those, or canola.)
chickpea miso (what's the point of making this if you aren't inviting me over? IY carries it in the fridge case)
chinese mein noodles
wakame (available dried)
carrots (i use baby carrots, mostly because we always have them on hand)
green onion
water, salt
optional: cabbage, peas, snow peas, egg
Put the wakame in a glass and cover it with cold water. It needs to sit for about five minutes or so. longer is okay. After it's soaked, you'll remove the rib and slice it into pieces.
Heat about two teaspoons of veg oil and a dash or two of sesame oil in a saucepan. Add a couple baby carrots you've cut into matchsticks. Toss and stir until the carrot is softened--five minutes or so.
Add some water--however much soup you'll want, at least two cups. Dump in cabbage now, if you want it. If wakame is ready, add it, too, along with some salt. I usually forget the wakame, so I don't add it until later. When the water comes to a boil, ladle out a half cup or so into a measuring cup or coffee cup. Dump the noodles into the saucepan. For more than one person, I use a whole strip of mein. They only need to cook for about three minutes. When you remember, add the peas and green onion. I just rinse the peas off and toss 'em in, still frozen. They thaw quickly. Meanwhile, start stirring spoonfuls of miso paste into the hot water you've reserved. Keep stirring, keep adding. I end up adding a few big spoonfuls for a three-four cup pot of soup.
If you want egg, grab a small glass and crack one in. Scramble the egg with a fork, whipping it slightly. When the noodles are cooked, turn off the heat. Start stirring the pot, getting a good whirlpool going. Keep stirring with one hand and pour in the egg with the other. It should flower out into bits. After it's mixed, stir in the miso water. Add salt and pepper to taste. Ding!
nothingoth, who requested I figure out the recipe...You will need:
sesame oil
regular neutral vegetable oil (I use safflower or sunflower seed oil. You should use those, or canola.)
chickpea miso (what's the point of making this if you aren't inviting me over? IY carries it in the fridge case)
chinese mein noodles
wakame (available dried)
carrots (i use baby carrots, mostly because we always have them on hand)
green onion
water, salt
optional: cabbage, peas, snow peas, egg
Put the wakame in a glass and cover it with cold water. It needs to sit for about five minutes or so. longer is okay. After it's soaked, you'll remove the rib and slice it into pieces.
Heat about two teaspoons of veg oil and a dash or two of sesame oil in a saucepan. Add a couple baby carrots you've cut into matchsticks. Toss and stir until the carrot is softened--five minutes or so.
Add some water--however much soup you'll want, at least two cups. Dump in cabbage now, if you want it. If wakame is ready, add it, too, along with some salt. I usually forget the wakame, so I don't add it until later. When the water comes to a boil, ladle out a half cup or so into a measuring cup or coffee cup. Dump the noodles into the saucepan. For more than one person, I use a whole strip of mein. They only need to cook for about three minutes. When you remember, add the peas and green onion. I just rinse the peas off and toss 'em in, still frozen. They thaw quickly. Meanwhile, start stirring spoonfuls of miso paste into the hot water you've reserved. Keep stirring, keep adding. I end up adding a few big spoonfuls for a three-four cup pot of soup.
If you want egg, grab a small glass and crack one in. Scramble the egg with a fork, whipping it slightly. When the noodles are cooked, turn off the heat. Start stirring the pot, getting a good whirlpool going. Keep stirring with one hand and pour in the egg with the other. It should flower out into bits. After it's mixed, stir in the miso water. Add salt and pepper to taste. Ding!
