Ramen

Notes

• SUNGIVEN Organic Ramen Noodles Healthy Low Sodium Ready in 3 Minutes Non-Fried Instant No Additives or Preservatives 2.46 OZ (Pack of 10)

Ingredients

• Egg noodles or ramen noodles
• Dried shiitake mushrooms
• Tofu (or protein)
• Cauliflower
• Fresh ginger
• Scallions / spring onions
• Seaweed (substitute fish sauce)
• Miso paste
• Soy sauce
• Mirin
• Togarashi / Japanese chili spice
• Pickled ginger
• Soft-boiled egg
• Oil for frying

Instructions

1. Start by getting dried shiitake mushrooms into boiling water so they can soften and flavor the broth. That mushroom water becomes the base of the ramen broth.
2. While that is going, cut cauliflower small enough to cook fast, then fry it hot so it gets crisp and browned. This gives the ramen a crunchy topping instead of feeling like plain soup.
3. Add miso paste, soy sauce, mirin, and togarashi to the mushroom broth. That gives it the salty, savory, slightly sweet, spicy ramen profile. The public summary specifically identifies this broth as dried shiitake water plus miso, soy, mirin, and togarashi.
4. Cook the noodles separately or directly in the broth, depending on how much control you want. Add tofu, seaweed, ginger, and scallions so they warm through without turning to mush.
5. Serve the noodles and broth in a bowl, then top with the crispy cauliflower, pickled ginger, more scallions, and a soft-boiled egg. The transcript summary lists crispy cauliflower, pickled ginger, scallions, and soft-boiled egg as the finishing garnishes.