Ramen Soup
8 cups
Ingredients
4 Tablespoons Sesame Seeds
3 Garlic Cloves
2 Tablespoons Grated Ginger Root
4 Tablespoons Sesame Oil
1 bunch Scallions ( white part only)
1 Teaspoon Hot Chili Paste
4 Tablespoons White Miso
3 Tablespoons Sake or White Wine
4 Tablespoons Tamari or Soy Sauce
8 Cups Dashi
1 teaspoon Salt
Ground Black Pepper
Instructions
Grind the Sesame Seeds in a mortar and pestle until the seeds are a fine paste.
Grate or mince the Ginger Root and Garlic Cloves.
Mince the White part of the Scallions.Save the green tops for garnish.
Heat the Sesame Oil in a pot and add the Ginger Root, Garlic and Scallion Whites. Saute´ until they just begin to brown.
Add the White Miso, Chili Paste and Sake.
Stir to incorporate.
Add the Tamari and Dashi and season to taste with Salt and Pepper.
Garnish with Scallion slices.
Notes
Kids LOVE Ramen I think because they can slurp!! This recipe is a fun one to prepare with your kids because they have a chance to use graters, a mortar and pestle and explore many new ingredients. If you want to have a creamer Ramen consider adding a cup of Soy Milk to the broth. Take care to keep it at a simmer if you are adding Soy, it will separate if brought to a boil. Load up your bowl with Ramen Noodles, lightly steamed vegetables or proteins you like. Always add more Tamari of you need more flavor or an extra dash of hot sauce.
Kombu Dashi
3 Quarts
Ingredients
12 cups Water
6 strips Kombu Seaweed
2 dried Shiitake Mushrooms
4 Tablespoons Tamari Sauce
Instructions
Place all of the ingredients in a stock pot and bring to a boil.
Once boil has been reached, turn the heat to a simmer for 1- 1/2 hours.
Strain out the Seaweed and Mushrooms and add the Tamari or Soy Sauce.
Store in the refrigerator for up to a week.
Notes
Dashi is a traditional Japanese stock base that is used for Miso Soup, Vegetable stocks, ramen dishes and sauces.