Creamy Miso Ramen, a non-recipe

Heat oil, toast seaweed kung meron if not derecho na add leeks galore and cook for 5 mins, then add crushed/finely minced garlic, then crushed/finely minced ginger. Once fragrant, add a bit of chili garlic oil (to your liking), then add water/broth and dried ramen noodles, dried shitake if using. Let simmer until noodles are cooked. Add leafies. Reduce heat and add miso paste. Once dissolved, add a bit of cashew milk (or soy milk) just to give it a creaminess, heat gently. Taste and adjust if needed. Drizzle with sesame oil. Top with whatever ramen ingredients you have.

Some ramen heads say cook ramen noodles separately.

Drea said it tastes good but that next time she will cook the ramen noodles separately to lessen starch content.

“We can show you the path but you must walk it yourself.” – Char

“No left turn.” – Gio


Published by goodfoodcommunity

Good Food Community is an alternative distribution system based on ethical and ecological farming that transforms consumers into co-producers.

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