68. Miso Butter Ramen

Name: 68. Miso Butter Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 1.5L vegetarian dashi (or chicken-style stock, or a combination of both); 3 tbsp white miso; 1 tbsp mirin; 2 cloves garlic, minced; 1 tbsp minced ginger; 1/2 tsp ground white pepper; 2 carrots, peeled and finely sliced; 300g green beans, topped and tailed and cut into 3cm pieces; 200g fried tofu, cut into small triangles; 2 tbsp sugar; 1.5 tbsp soy sauce; 200g frozen corn kernels; 40g butter; 360g dried ramen; 2 nori sheets, cut with scissors into quarter sized squares; 20g butter, cut into small knobs, to serve; Chilli oil, to serve

5 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 10:05:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories687.8 kcal (34%)

Total Fat20.3 g (29%)

Carbs110.2 g (42%)

Sugars16.8 g (19%)

Protein21.4 g (43%)

Sodium1193 mg (60%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 Ldashi

vegetarian, or chicken-style stock, or a combination of both

3 Tbspwhite miso

1 Tbspmirin

2cloves garlic

minced

1 Tbspminced ginger

½ tspground white pepper

2carrots

peeled and finely sliced

300ggreen beans

topped and tailed and cut into 3cm pieces

200gtofu

fried, cut into small triangles

2 Tbspsugar

1 ½ Tbspsoy sauce

200gfrozen corn kernels

40gbutter

360gdried ramen

2nori sheets

cut with scissors into quarter sized squares

20gbutter

cut into small knobs, to serve

chilli oil

to serve

Instructions

Step 1

In a pot, heat the dashi, mirin and miso but don’t let it boil. Add the ginger, garlic, white pepper, green beans and ginger, and allow this to cook gently for about 30 minutes, until carrot and beans are just cooked. Taste for seasoning and add salt if needed

Step 2

Meanwhile, heat the tofu in a frying pan until gettin some nice colour on the tofu. Add the sugar, and just before it chars in the hot pan, add the soy sauce. Stir to combine, and you should have caramelised, glossy fried tofu. Set aside.

Step 3

Heat the frozen corn kernels in the butter, with a pinch of salt to season. Allow the moisture to cook out, and then it’s ready. Set aside.

Step 4

Cook the ramen noodles in boiling water for the amount of time indicated on the packet. You may find it easier to cook each person’s amount individually, so you can scoop out the noodles into each person’s bowl.

Step 5

To serve, wedge two squares of nori under the noodles so they poke out the side of the bowl. Then scoop out some beans and carrots from the broth, before ladling both into the bowls. Then add tofu and corn in two little clumps. Top with a square of butter to serve and a scatter with drops of chilli oil.