Thursday, January 17, 2019

Miso Ramen with flowers


This is a quick and easy dinner: I used a mixture of gai lan (Chinese broccoli) which have edible yellow flowers, and broccoli, carrots, onion weeds and two types of seaweed (nori and tororo kombu, a kind of 'hairy' seaweed perfect for soups. I cleaned the vegetables and keep the gai lan and onion weed flowers aside. For the stock I cooked the carrots, broccoli, gai lang stalks and leaves and onion weed bulbs in a litre of lightly salted water, then I lifted the vegetables out and added miso paste (don't boil at this point, just simmer to mix the miso.  I cooked the ramen noodles in another pot, then lifted them out of the water directly in the ramen bowls. Then I topped the noodles with the vegetables and covered everything with miso soup. To finish I added boiled eggs, all the seaweed, and the gai lan and onion weed flowers.




Photos and Recipes by Alessandra Zecchini ©


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