I love Japanese ramen and have been experimenting with ways to make the meal lighter by eliminating much of the sodium and adding teff noodles instead of ones traditionally made from white or buckwheat flour. Teff is a gluten-free grain used widely in Ethiopia to make injera, the sour flat bread served with every meal. Here I use white wine with the miso broth and add a good amount of spice and fresh corn to brighten the dish. This version calls for shrimp.
Traditional ramen broth takes hours and hours to make, but I’ve included a quick and easy way to make it at home.
Miso Ramen with Shrimp Recipe
|Calories:||350 per serving|
|Prep Time:||10 minutes|
|Cook Time:||10 minutes|
|Total Time:||20 minutes|
- 3 tsp cilantro, chopped
- 2 cloves garlic, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1/2 tbsp vegetable oil
- 2 cups chicken or seafood stock
- 1 tbsp shiro (blonde) miso
- 4 medium shrimp, shelled
- 4 clams
- 1 cup white wine
- 1/2 cup fresh or canned corn
- 1 jalapeno, thinly sliced and seeds removed for less intense spice
- 1/4 tsp chili powder
- juice from half a lime
- 6 oz fresh ramen noodles (if you can't find teff noodles, just use whatever is available)
1. Bring a medium size pot of water to a boil. In the meantime, heat the vegetable oil in a saucepan and roast the garlic, ginger and 1 tsp of chopped cilantro until golden brown, about 4 minutes.
3. Add stock to pot and let simmer. In a small bowl, create a slurry by adding a bit of the hot broth to the miso. (Putting miso directly into hot broth will create a grainy soup.) Stir in miso a little at a time to taste. It should be flavorful and not too salty. Be sure not to over boil the broth once you add the miso as it changes the flavor.
4. Add 1 cup of white wine to warm miso broth and bring to simmer. Add shrimp and clams until shells open. Throw in corn (or any other vegetables you have) then add the rest of the cilantro, jalapeno, chili powder and juice from half a lime.
4. Throw fresh noodles into boiling water and cook for 45 seconds. Strain and put them in a bowl.
5. Pour broth over noodles and garnish with cilantro, bean sprouts and seaweed (found at specialty markets), if desired, and serve immediately.