Miso ramen
Preparation
Prepare the vegetable broth by simmering the vegetables in salted water over low heat for about an hour. Add grated ginger during the last 5 minutes of cooking.
Prepare the soft-boiled eggs by adding them to a pot of boiling water. Cook for 6 minutes from the moment you immerse them. Immediately cool them in ice water until completely cold. Peel them and marinate for about an hour in 50g of soy sauce and 50g of broth.
In the meantime, finely chop the sliced green onion and sauté it in a pan with two tablespoons of extra virgin olive oil. Add the shiitake mushrooms, sliced (champignon mushrooms work as well, but you'll need about ten).
Bring a pot of water to a boil and cook the spaghetti. Drain them and set them aside.
In a large bowl, combine the miso paste and soy sauce, adding a bit of hot broth. Divide the mixture into bowls and pour the remaining broth over it. Add the cooked spaghetti to each bowl, followed by the sautéed mushrooms, eggs, green onion, and toasted sesame seeds. Finish with a drizzle of Peperolio. Serve piping hot.
Ingredients
For the broth:
- 2 liters of water
- 200 gr Carrots
- 2 stalks of Celery
- 1 Gold onion
- Grated fresh ginger, to taste
- 300 gr Spaghetti
- 2 tablespoons Soy sauce
- 4 Soft-boiled eggs
- 4 Fresh or rehydrated shiitake mushrooms
- 3-4 tablespoons of miso paste
- Salt, if needed
- Sesame seeds, to taste
- 1 sliced Green onion
- 50 gr Extra virgin olive oil
- A drizzle of Peperolio at the end
