Kimchi Miso Ramen
Vegan + Probiotic + GF
When it's cold out and I crave a warm bowl of soup... I don't think about cajun gumbo and stews like most people who grew up in the South. Instead, I think about the delicious soup that our best friend Sidney made for Scotty and I one night. Miso Ramen. Sounds simple right? I honestly don't know his secret and my miso ramen will never taste like his... it's one of those cases where you can try to recreate it but making for yourself just isn't the same.
Sidney is one of those great friends that understands being busy, and you may not see him for a while... but when you do, it's like nothing has changed and you just share stories and life updates around a table with good food. Scotty and I are food bloggers, so one would think that we cook meals to share with this best friend of ours, but nope... Sidney does the cooking, almost every time we get together. I'm pretty sure every time we've had a dinner with him, he's the one who cooks.
I love to cook and I love my relationship with food... but when I cook it is very rarely just for the simple passion of it... because obviously my cooking is always mixed with a bit of visual art. I cook for Scotty and myself at almost ever meal, every day. The cooking quickly turns into plating and photographing, then we share stories of what we eat with the world. The experience of cooking food and then plating and photographing is amazing. It's a collaborative art form that has brought us so close, brought us to the healthiest state of our lives, and has brought us tremendous amounts of pride in our work.
Anyways, when its time to reconnect with friends I welcome a dinner made by someone else. Sidney's cooking is different than mine, he cooks simply because he loves to. There's no pressure on making it look photo-ready, no nagging desire to not only participate in the art of cooking, but also in the art of photography...He just has a love for flavorful healthy food. I almost 100% sure Sidney has never made anything that tastes bad. This brings us back to the Miso Ramen.
I've been trying to think of a way that I should describe the flavor of this dish to you all. I'm just going to tell you a story that describes how good his miso is instead. I was interviewed for Country Roads Magazine and one of the questions was: "What was the most memorable thing you ate this year?" My answer was Sidney's Miso Ramen.
So here's my recipe for Probiotic Kimchi Miso Ramen. I promise it is delicious, even if it isn't exactly like Sidney's. I tried to wing it and add my own flare to it, while channeling inspiration from the greatest miso ramen I've ever had. By the way, I like to use whatever rice noodles I have on hand. I think what's pictured here is actually Pho noodles. They're exactly the same as rice ramen, just a different shape. My favorite to use is the rice ramen noodles for our local Asian Market. Enjoy!
Vegan Probiotic Miso Ramen
- 32 oz Vegetable Broth
- 1/4 Cup Red Miso Paste
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Grated Ginger
- 1/2 Cup White Onion, Finely Chopped
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Tamari
- 1 or 2 Bay Leaves
- 1 Tablespoon Kelp Garnules
- Rice Noodles or Rice Ramen, Cooked
- 1 Cup Bok Choy Chopped
- 1/4 Cup Sprouts
- 1/2 Small Red Onion, Sliced
- Cultured Guru Fermented Kimchi
- 1 Cup of Tofu, Chopped and Pan Fried
- In a pot over medium heat, sauté the sesame oil, garlic and ginger for about 1 minute.
- Add in the white onion and sautee until everything is browned. You'll notice the garlic and ginger may start to stick, just keep stirring, so that they brown but do not burn.
- Add in 1/2 cup of vegetable broth, and scrape the pot to deglaze. Add the rest of the broth, the tamari, kelp garnules and Bay. and bring to a boil.
- Remove pot from heat and cover. Using a ladle, remove about 1 cup of the boiling broth and add to a small bowl to cool.
- Once the amount you removed from the pot is just slightly warm, add in the miso paste and whisk until it is smooth and fully combined.
- Pour the miso mixture into the pot and stir.
- Remove bay leaves from the pot and discard or keep for a garnish.
- Ladle into soup bowls and top with rice noodles, Kimchi, tofu, bok choy, sprouts, and red onion.
Peace, Love and Probiotics,