Dynasty, Season 6, Episode 137. Miso and seaweed are rich in vitamins and anti-oxidants, having a fabulous effect on the complexion and helping you maintain a youthful glow.

Dynasty, Season 6, Episode 137. Miso and seaweed are rich in vitamins and anti-oxidants, having a fabulous effect on the complexion and helping you maintain a youthful glow.

 
If you can’t be bothered to chop the garlic and onion, have your kitchen staff do it for you.

If you can’t be bothered to chop the garlic and onion, have your kitchen staff do it for you.

 
 
You can serve this for two, or just eat both portions by yourself.

You can serve this for two, or just eat both portions by yourself.

 
 

A Ramen Recipe

by Jo Austen

The thing about this dish is - it’s the broth. It’s rich, savoury and delicious, without being all that much effort to make.

I’ve included a simple teriyaki sauce to go with the topping, but this is optional; the broth is very flavoursome on its own. I do recommend the teriyaki sauce is added if you’re having tofu though. Tofu isn’t the most flavoursome thing.

{Dietary choice: adaptable.}

Serves 2.

Total cooking time: just over an hour, mostly spent simmering.

1 medium onion - red or white, roughly chopped

olive oil to cook

pinch of salt

1 2- inch piece of fresh ginger, peeled and chopped

1 big carrot – sliced

3 black garlic cloves – roughly chopped

10 pieces of dried porcini mushroom

3 pieces (7-10g) of dried dulse seaweed

2 tbs tamari

Black pepper 

½ tbs white miso 

125g ramen noodles

1 packet (280g) of pressed tofu cut into cubes; or two duck breasts / two fillets of fish of your choosing.

Simple teriyaki sauce (optional)

2 tbsp. toasted sesame oil

2 tbsp. maple syrup

1/3 cup tamari

1/3 cup mirin

½ tsp ground coriander

2 stems of bok choy or other leafy greens.

Begin with the broth: Sauté the onion in a thin layer of olive oil with a pinch of salt for five minutes until softened. Then add the carrots and ginger. Sauté for another five minutes, and add the remaining broth ingredients (everything but the noodles, miso and tofu), with 6 cups of water.

Bring to the boil and simmer for one hour. Watch an episode of Dynasty in the meantime.

If using tofu, marinade it with the simple teriyaki sauce whilst the broth is cooking.

Strain the broth and discard the vegetables.

Add the miso to the broth, mixing well. Set aside. 

Cook the ramen noodles, then rinse under cold running water and set aside.

Cook the cubed tofu for a few minutes in the teriyaki sauce, and steam the bok choy. If using duck or fish, brown each side in the pan for a few minutes and then add the teriyaki sauce, cooking for a few minutes more.

To serve

Re-heat the broth if necessary, and add the noodles to the pan to heat these up.

Place noodles and broth in a bowl and top with your choice of protein and greens.

 

More vegan ~ usually raw ~ recipes & dishes from Jo here.

 
 
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