Broth is vital to ramen – it’s the soul of the bowl and if you don’t get that right, it doesn’t work. Although I love chicken stock, it’s good to have a vegetarian one as well. Too often they lack oomph, but get a few dried shiitakes, roasted veg and kombu involved and your umami factor rises quickly. The other important element is the tare seasoning, made here with chilli, miso and citrus.
Prepare the vegetarian stock, fishing out the shiitake mushrooms from the vegetables before discarding the solids. Slice them and place in a small bowl with the rice vinegar and a sprinkle of salt.
In a small bowl, mix together all the miso chilli tare seasoning ingredients and set aside.
Chop the broccoli into
Bring a pan of water to the boil and add the eggs. Boil for 6 minutes and then remove and leave in iced water to cool. Peel and set aside. Use the same boiling water to blanch the baby corn and broccoli for 1 minute. Drain and rinse in cold water.
Heat the stock and bring back to a boil. Whisk in the miso chilli tare seasoning.
Boil the noodles for about 3 minutes until al dente, stirring so they don’t stick together. Drain and divide among four bowls. Pour the stock over each bowl.
Add some broccoli, baby corn, carrot, bamboo shoots, half an egg and the mushrooms.
Serve with your choice of toppings, like togarashi, nori paper and yuzu kosho or yuzu or lime juice, to sprinkle over the top.
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