It’s meatless but not exactly vegetarian because dashi, the base for miso soup, is a stock cooked by simmering bonito flakes and kombu. Bonito flakes, or katsuobushi in Japanese, are shaved skipjack tuna that had been dried, fermented and smoked.
To make this dish, I first cooked the mushroom balls and vegetables in boiling water. After scooping them out, I made the miso soup in the same water where the mushroom balls, cabbage and carrot slices were cooked. That’s flavorful water, so, why not? Besides, if some of the nutrients from the vegetables went into the water during cooking, why let them go to waste?
Recipe: Miso ramen with mushroom balls
- Boil four to six cups of water in a pot.
- Drop in the mushroom balls, cabbage wedges and sliced carrot. Boil for five minutes. Turn off the heat. Scoop everything out with a slotted spoon and keep hot.
- Empty the packet of dashi into the hot water in the pot. Stir until dissolved.
- Take about two tablespoonfuls of the liquid and pour into a small bowl. Add the miso paste and stir until smooth. Pour into the pot. Stir. Taste. Season with patis (fish sauce), if needed.
- Divide the noodles, mushroom balls, cabbage and carrot among four bowls. Fill the bowls with hot miso soup. Serve at once.
Ramen in several varieties is available in Japanese groceries and in the Asian section of most supermarkets.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4