Best 2 Ramen Noodles With Miso Pesto Recipes
Indulge in a culinary journey to Japan with the tantalizing flavors of homemade Ramen Noodles with Miso Pesto. This recipe artfully blends the essence of traditional Japanese ramen with the vibrant freshness of homemade pesto, resulting in a symphony of flavors that will captivate your taste buds.
In this extensive guide, you'll embark on a step-by-step journey to create your own ramen noodles from scratch, ensuring a delightful chewy texture and a satisfying slurping experience. We'll also delve into the art of crafting a luscious miso pesto, harmonizing the umami-richness of miso paste with the aromatic symphony of basil, pine nuts, and olive oil.
Prepare to tantalize your senses with an array of additional recipes that elevate the ramen experience. Discover how to make mouthwatering chashu pork, a succulent slow-cooked delicacy that adds a savory dimension to your ramen bowl. Learn the secrets of creating a perfectly seasoned soft-boiled egg, a classic ramen topping that bursts with liquid gold upon every bite.
Immerse yourself in the art of preparing flavorful scallions and bamboo shoots, essential components that add a refreshing crunch and a pop of color to your ramen masterpiece. Explore the fascinating world of Japanese condiments, where you'll learn how to make tantalizing chili oil, a spicy elixir that adds a fiery kick to your ramen, and a flavorful blend of shichimi togarashi, a seven-spice mixture that adds a symphony of flavors.
This comprehensive guide to Ramen Noodles with Miso Pesto is your passport to creating an authentic Japanese ramen experience in the comfort of your own kitchen. Dive in, let your taste buds be amazed, and transport yourself to the bustling streets of Tokyo with every delectable bite.
RAMEN NOODLES WITH MISO PESTO
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.
Provided by Andy Baraghani
Categories Bon Appétit Pasta Cilantro Dinner Spinach Sesame Oil Sesame Noodle Vegetarian
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil.
- Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
- Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
- Divide noodles between bowls and top with sesame seeds.
- Do Ahead
- Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful miso paste, and authentic pesto.
- Don't be afraid to adjust the recipe to your taste. Add more or less miso paste, pesto, or vegetables depending on your preferences.
- If you don't have miso paste, you can substitute a tablespoon of soy sauce. However, miso paste will give the soup a richer, more complex flavor.
- If you don't have pesto, you can make your own by combining basil, olive oil, Parmesan cheese, pine nuts, and garlic in a food processor.
- For a vegetarian version of this recipe, use vegetable broth instead of chicken broth.
- Serve the ramen noodles immediately after they are cooked. This will prevent them from becoming soggy.
Conclusion:
Ramen noodles with miso pesto is a quick and easy dish that is packed with flavor. It's a great way to use up leftover vegetables and it's also a healthy and satisfying meal. The combination of miso paste and pesto gives the soup a unique and delicious flavor that will keep you coming back for more.
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