Miso Ramen Soup

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Miso Ramen Soup 542a2adefbc0335c3026a8cb_soba.png

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1/4 cup Miso paste
2tbsp Rice wine vinegar
6 cups Vegetable stock (or water)
180g Ramen noodles
2tbsp Light olive oil
2x125g Asian eggplants (12mm crosswise slices)
250g Mixed green leaf vegetables
125g Mushrooms (chopped)
5 Spring onions (sliced for garnish)

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Vegetarians and non-vegetarians alike will enjoy our simple soups


Method

Mixed green leaf vegetables: these may be selected according to your personal taste eg. baby english spinach, baby bok chow, Chinese spinach and snow peas.
Large vegetables should be chopped.
Mushrooms: You may choose your favourite for this recipe too; eg. shiitake, button or oyster.

STEP ONE:THE STOCK
Combine the miso paste, rice wine vinegar and vegetable stock in a large saucepan..
Place over medium heat.
Cook, stirring until miso paste is desolved.
Reduce heat to low and simmer gently while preparing the rest of the soup.

STEP TWO:NOODLES
Cook noodles as per packet instructions.
Drain and set aside.

STEP THREE:EGGPLANT
Heat oil, in a frying pan, over medium heat and cook eggplant on both sides until soft and golden (about 2 minutes on each side). Set aside.

STEP THREE:VEGETABLES AND MUSHROOMS
Add the green-leaf vegetables and the mushrooms to the simmering soup and cook until wilted and soft (about 2-3 minutes).

STEP FOUR:SERVING
Place the noodles into individual serving bowls.
Ladle the soup over noodles.
Top with eggplant and the spring onions and serve immediately.