I haven't posted any recipes of late...I honestly felt I kept running out of time...but I'm adding something new!!! Every Friday I will be posting a new recipe for YOU! It will be something I have been working on or a client request and of course it will co-inside with my weekly post. I'm excited for this to start up!
If you missed it, my gluten-free, vegan muffins were featured in the Georgia Straight! Check it out here!
This week, as I have been really trying to get to the root of hormones, I bring to you a special Vegetarian Miso Ramen soup. There have been a few recipes I have made in the past, but there was always something missing; it was too salty, not enough umami and just didn’t have that ramen flavour I was dying for.
Let’s break down a few things.
Traditional ramen broth takes days to make. Boiling the bones for 24-48 hours. Adding spices as layers. It all takes time. This one won’t…but the more time you have, the more enhanced the flavours will be.
The base of my broth is kelp. Also known as kombu, kelp is a sea vegetable and is a wonderful source of vitamins A, B1, B2, C, D and E, along with minerals like zinc, iodine, magnesium, iron, potassium, copper and calcium. Kelp actually contains the highest natural concentration of calcium of any food! It’s great for thyroid health as it’s a natural source of iodine. This is the brand I get. You only need 1 piece for your broth!
I also like to chop this up into smaller bit sizes when the soup is done for a bit of crunchy texture!
Miso paste is made from fermented soy beans. The fermentation process allows the soy iso-flavones, (the good phytoestrogens) to be broken down and absorbed. The longer the ferment, the more antioxidant power and flavour profile. It comes in a few different styles and getting the right one is important. Miso will add umami to any dish as the fermentation adds an earthy flavour.
White Miso (Shiro) - a sweet and mellow miso, fermented for a short period and lower in salt than the darker versions. Wonderfull addition to light sauces, marinades and dressings, (think miso salmon or ginger miso dressing or miso gravy!)
Yellow Miso (Shinshu) - another mild type that is fermented slightly longer than the white, but I find no real difference between the white or yellow.
Red Miso (Aka) - a long ferment that results in a red or brown colour. It tends to be saltier than white or yellow and has a distinct, strong flavour. It’s best for rich soups and braises
Genmai Miso - not a traditional iso, a red miso that is blended with brown rice and results in a nutty and mellow flavour. This is the miso choice for my broth!
To add yet a third layer of umami, I use a mixture of crimini and shiitake mushrooms which is simmered in the broth for as long as possible. You want the mushrooms to cook all the way through, which will provide a rice chewy texture, but cooking it for at least an hour is ideal. If you throw all of these ingredients in the pot at first, by the time you finish everything else, it will be done!
My go to vegetable broth is this: Better than Bouillon
It’s an organic bouillon paste that you can find at most grocery stores, including Costco! It’s the best bouillon ever! You only need a teaspoon! If you haven’t tried it yet, you should. You won’t regret it!
Over the past three years, I have searched for the perfect noodle. I tried wheat noodles, which were too heavy and turned soggy. I tried soba, (buckwheat) which turned to a sloppy mess. I tried frozen ramen, but I didn’t like the ingredients in them. I wanted something that was 1. gluten free 2. not super expensive 3. tasty And I finally found it!
Lotus foods makes a multitude of dried noodle options that are easy to make and don’t turn out like a sloppy mess… they don’t soak up all your broth and stay intact. They are perfect! I like the millet and brown rice ones. But it also comes in forbidden black rice, purple potato + rice, wakame + brown rice. They are awesome!