HS notes: You'll have lots of leftover miso tare and spice oil here. Keep it on hand for quick ramen nights later in the week. The spice oil is also good on breakfast congee, savory oatmeals, eggs, etc. I've even use it on salad greens, or vegetable salads as a quick dressing.
2 tablespoons Spicy Turmeric Oil, or to taste (recipe below)
12 ounces dried ramen noodles, or favorite noodles of your choice
4 cups cashew milk or almond milk
3 tablespoons Miso Tare (recipe below), or to taste----------
For each season add any/all of the following:Summer:
2 small cucumbers, cut into 1/4 inch cubes
basket of halved cherry tomatoes (fresh or roasted)
1/2 of a bunch of broccoli florets (toss into noodle water at the last minute)
1 1/2 cups of fresh corn
1 1/2 cups cubed tofu
arugula
torn fresh basil
sliced scallions
chopped peanutsFall:
sliced green beans (toss into noodle water at the last minute)
shredded kale massaged with a bit of lemon juice and olive oil
roasted brussels sprouts*
roasted sweet potatoes*
roasted onion*
toasted hazelnuts*Roast them all together on a sheetpan at 400F until golden.
Winter:
toasted nori
shaved radish
shredded cabbage
shredded kale massaged with a bit of lemon juice and toasted sesame oil
roasted cauliflowerSpring:
asparagus
peas
fava beans
toasted pine nuts or sliced almonds
Toss whatever raw vegetables you're using with the Spicy Turmeric Oil, and divide them between bowls. Cook the noodles according to package, and divide into four bowls. Gently heat the cashew milk (if serving hot), just until very hot (not simmering). Stir some of the milk into the 3 tablespoons of Miso Tare to thin it out, and then add it back to the cashew milk. Taste, and add more Miso Tare if needed. The broth should taste great at this point! Pour one cup of broth over each plate of noodles. Top with any extra toppings, nuts, or vegetables you might be using.
Serves 4.
1 cup white miso, or chickpea miso
1 teaspoon crushed chile flakes
4 scallions (or shallots), thinly sliced, including greens
3-inch piece of ginger, peeled and grated
4 medium garlic cloves, peeled and grated
2 tablespoons mirin
1 tablespoon spicy paste (for ex: fermented gochujang paste or a favorite curry paste)
Combine the miso, chile flakes, scallions, ginger, garlic, mirin, and spice paste in a small saucepan over gentle heat. You just want to warm this for a few minutes, to get the ginger, garlic, and scallions to sweat a bit.
2-inch segment of ginger, peeled and grated
1 teaspoon turmeric powder
3 tablespoons seeds (blend of sesame and hemp)
2 tablespoons crushed red pepper flakes
2 tablespoons hot paprika
2 tablespoons toasted sesame oil
6 tablespoons organic sunflower oil
2 tablespoons sake
1 tablespoon brown sugar
2 tablespoons white or chickpea miso
Combine the ginger, turmeric, seeds, red pepper flakes, and paprika with the sesame and sunflower oil in a small saucepan over very gentle heat. Bring barely to a simmer. Stir constantly for a minute, remove from heat and add the sake, brown sugar, and miso. Return to heat, and allow the flavors to combine, stirring constantly for another thirty seconds or so.
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