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Miso Ramen with Rice Vermicelli








I collected the last bok choy from the garden, they were just baby bock choy, but the snails weren't going to wait for them to grow up! Baby bok choy is perfect for ramen soup.

Ingredients for 4 bowls of ramen: 8 dried shitake mushrooms, 1 small carrot, 4 baby bok choy, 1 pinch salt, 1 pack rice vermicelli, miso paste, 4 eggs.

I cooked the shitake mushrooms first in 1 litre of water with a small pinch of salt, when they were soft I added the carrot, sliced, and the bok choy. I simmered everything for 5 more minuted and then I collected the vegetables and kept the stock in the pot. I added the miso to the stock and kept it hot but not boiling.

In the meantime I cooked the rice vermicelli in hot water (they just take a couple of minutes) drained them and divided them between 4 bowls. I arranged the vegetables on top and then I added a raw egg for each bowl. I poured the hot miso over and served immediately. The egg white will cook with the hot stock, but the yolk will remain soft. If you prefer not to eat raw egg just add a boiled egg (halved) instead, or for a Vegan variation substitute soft tofu for the eggs.


Photos and Recipes by Alessandra Zecchini ©

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Comments

  1. Gloria BakerAugust 12, 2011 at 2:21 PM

    Look delicious!! gloria

    ReplyDelete
  2. RoseAugust 12, 2011 at 2:55 PM

    Noodles are especially delicious in soups, I think. This sounds like a quick and tasty meal!

    ReplyDelete
  3. DanaAugust 12, 2011 at 6:59 PM

    Il ragazzo di mia figlia pare sia bravissimo a preparare il ramen. Viene a fine Agosto e lo metto alla prova.
    Intanto mi gusto la tua ricetta!
    Ciau!

    ReplyDelete
  4. Beloved GreenAugust 13, 2011 at 4:29 AM

    A miso with noodles sounds amazing!

    ReplyDelete

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