Chickpea Ramen

Name: Chickpea Ramen
Yield: Serves 5
Cuisine: Japanese
Ingredients: 0.7 ounces, or a 4 x 5-inch piece dried kombu; 6 cups water; 1½–2 cups miso broth; Edible flowers (garnish) (optional); 10 dried shiitakes; 1¾ cups chickpea miso; ½ cup dried garbanzo beans; 1-inch-square piece kombu; 1½ cups water; ½ teaspoon salt, plus more to taste; 3 ounces fresh ramen noodles; Microgreens (garnish); 2 tablespoons garbanzo beans; 1 handful baby kale; 2 tablespoons sun-dried tomatoes, julienned; 1 pinch salt; ½ teaspoon olive oil

Miso Broth. Garbanzo Beans. Sun-dried Tomatoes. Kale

Preparation info

Serves
5

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Miso Broth

0.7 ounces, or a 4 x 5-inch piece dried kombu
6 cups water

Asia
Japan
Vegan
Soup

Method

Miso Broth

Heat the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer, then turn it down to low. The water should have steam coming off the top, but not reach a simmer. Cook for 40 minutes, stirring occasionally. Pull from the heat and place in warm place. Cover the pot and let the broth steep for an hour. Whisk in chickpe