Miso ramen is fundamentally Japanese chicken noodle soup, the ultimate comfort pick-me-up when you are feeling tired or unwell.
This recipe leans on the tradition of ramen by adding some Ayurvedic influence in the way of fresh ground turmeric and black pepper. This reputedly heats the body and builds immunity; myth or not, it certainly adds wonderful complexity and depth of flavour to the broth.
1/2 teaspoon freshly ground black pepper
10cm konbu (dried kelp)
2 x fresh or dried shiitake mushroom (or any mushrooms)
1 tablespoon dried bonito flakes (or any stock powder)
4 x 5 minute thirty seconds boiled egg
Cooked ramen noodles (or any noodles)
1 tablespoon chives, chopped (or any onion)
To taste – chilli flakes or hot sauce (try shichimi)
1. Add konbu and shiitake to 2 litres of cold water and bring to the boil.
2. Add the bonito flakes and turn off stir once and sit for 20 minutes. Strain. Reserve the konbu and shiitake.
3. Macerate the tumeric, garlic and ginger. Add the pepper and 1 tablespoon of sesame oil.
4. Cut the stalks from the shiitake and finely slice with the konbu. Marinate in some soy sauce for 10 minutes.
5. Grill the salmon to medium rare and rest on a paper towel.
6. Add miso to the dashi stock by stirring through a sieve to prevent clumping.
7. Place the noodles in a suitable bowl and cover with miso broth.
8. Garnish with the salmon and all other ingredients. Season with shichimi to taste.
Note: Avoid boiling the broth once the miso is added as it will reduce nutritional value.