Walnut Soy-Miso Tsukemeh - Featured Recipe - CookingDistrict.com
Featured Recipes

Walnut Soy-Miso Tsukemeh

Categories: Asian, Soups, Vegetarian
Portions:
8
Step 1
1 cups • Water
1 • 2” x 1” Kombu strip
1/2 cup • packed or 2 tablespoons shiitake mushrooms, dry, sliced
Kombu Broth:

In a saucepan, add water, Kombu, and shiitake mushrooms. Bring to a boil and reduce heat to a summer for 5 to 8 minutes. Strain through a coarse wire mesh, then discard Kombu and shiitake mushrooms. Yield: 1 1/2 cups.
Step 2
1 cup • California walnuts
1 1/2 cups • Kombu broth
2 tbsp • Chinese soy sauce
2 tbsp • red miso paste
Walnut-Miso Sauce:

Place walnuts in a large, dry frying pan over medium-low heat and toast until fragrant, about 2 to 3 minutes. In a blender, add toasted walnuts, Kombu broth, soy sauce and red miso paste, and blend into a smooth consistency. Pour into a clean container and set aside until ready for use. Yield: 2 cups.

(The walnut-miso mixture can be made up to 1 to 2 days ahead and stored in the refrigerator in an airtight container. Add more Kombu broth for a thinner consistency, if the sauce has thickened. Bring sauce to room temperature before serving.)
Step 3
2 lb • Fresh ramen
Ramen:

Cook ramen according to the package. Serve immediately while warm.
Step 4
1/2 cup • California walnuts • toasted, coarsely chopped
1/4 cup • Scallions • thinly sliced
8 • Eggs • soft poached
1/4 • nori strips • julienned
1/4 cup • shichimi togorashi (Japanese spice mixture)
Assembly:

Divide the ramen into eight 4-ounce portions. Ladle 4 fluid ounces of the Walnut-Miso Sauce at the bottom of a wide-mouth ceramic bowl, top with 4 ounces of cooked ramen and garnish with poached egg, nori strips, additional toasted walnuts, scallions, and shichimi togorashi.
Notes

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