Make This: Miso-Butter Ramen-Noodle Soup

6:00 PM


I recently discovered miso paste - a salty, umami paste that packs a flavor bomb to any dish. Miso paste is made from soy beans and rice or barley fermented with salt, water and fungus. There are two types of miso paste: white miso (shiro miso) is milder and great for salad dressings and sauces and red miso (aka miso), which is saltier and more pungent and is used in soups. You can often find them in the refrigerated section with tofu, seitan and the like. And this stuff lasts forever in the fridge. Most recipes call for a couple of tablespoons of this stuff. So don't be afraid to buy a container and stick it in the fridge. It will be like a old friend, waiting faithfully for you whenever you need it.

I often make a miso-soy glaze for fish and tofu, which my kids will inhale. Then I found this recipe by Ming Tsai. It's hearty, salty and sweet and comes together in less than 30 minutes. In other words, the perfect weeknight meal.

Miso-Butter Ramen-Noodle Soup
Adapted from Simply Ming One-Pot Meals, by Ming Tsai & Arthur Boehm

INGREDIENTS
1 lb ramen noodles
Kosher salt
2 Tablespoons canola oil
3 shallots, minced
1 Tablespoons ginger, peeled and minced
1 lb ground turkey or pork
1 bunch scallions, thinly sliced
1/2 cup soy sauce
2 quarts low sodium chicken broth
2 fuji apples, peeled, cored and thinly sliced
4 Tablespoons unsalted butter
6 Tablespoons white miso

DIRECTIONS

  1. In a large stockpot, cook noodles according to package instructions. Drain noodles and rinse under cold water. Drain and set aside.
  2. Heat the same pot over medium heat. Add oil and when hot, add shallots, ginger, and ground turkey and saute until meat is no longer pink and cooked through, about 4-5 minutes. Add the scallion whites and soy and simmer until liquid is reduced by half, about 2 minutes. Add stock and apples and bring to a simmer.
  3. Whisk in the butter and miso and season with salt and pepper. Add ramen noodles and heat through, about 2 minutes. Divide the noodles and soup into bowls and garnish with scallion greens. Serve immediately.


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