Noodles with fresh greens and chilli miso
Few dishes can provide all five flavours in a simple bowlful. Which is why this noodle recipe is so seductive. Deep umami flavour is cut through with zingy freshness and satisfying warmth.
The recipe below will make much more miso tare (chilli + ginger miso) than you will need for the ramen recipe. You can store the remainder in the fridge for up to 3 weeks. It can be called upon later for quick soup and broth suppers, for adding to dressings and for roasting veg in. It can be frozen too – ice-cube trays are useful for making handy portions.
- Serves
- 4
Ingredients
For the ramen
- 10 radishes, thinly sliced
- 2 tbsp rice wine vinegar
- A squeeze of honey or maple syrup
- 350g dried ramen noodles – I use egg ramen or brown rice noodles
- 100g kale (I use a mix of purple and green), pulled from its stalks and roughly torn
- 1 tbsp tamari or soy sauce
- 200g firm tofu
- 1 litre unsweetened almond milk
- 3 tbsp chilli miso (see recipe below)
- A pinch of turmeric
For the chilli + ginger flavour booster (makes a small jarful)
- 150g white miso, or chickpea miso
- 1 tsp crushed chilli flakes
- A bunch of spring onions, thinly sliced, including the green parts
- A small thumb-size piece of ginger, peeled and grated
- 2 garlic cloves, peeled and grated
- 2 tbsp mirin
- A pinch of salt
- 1 tbsp fermented gochujang paste (optional)
Dress the radishes + put to one side
Put the sliced radishes in a bowl with the rice wine vinegar and a squeeze of honey or maple syrup. Toss and put to one side.
Make the chilli + ginger miso flavour booster (miso tare)
Combine all the ingredients in a small saucepan over a gentle heat. You just want to warm this for a few minutes, to get the ginger, garlic and spring onions to lose their rawness. Leave the paste to cool then transfer anything you're not using right now to a jar. It can be stored in the fridge for up to 3 weeks.
Cook the noodles + prepare the kale + tofu
Cook the noodles in boiling water. While they are cooking, scrunch the kale with the tamari or soy and divide between four bowls. Cut the tofu into pieces and divide these between the bowls.
Heat the almond milk + add the chilli miso
Gently heat the almond milk until just hot, but not simmering. Put the chilli miso and the turmeric into a small mixing bowl and add a little of the hot milk. Mix it well to thin it out then pour it into the pan of milk.
Drain the noodles + serve
Drain the noodles and divide between the four bowls, then pour over the broth.
Sign up to my Newsletter
Sign up for my newsletter for joyful and inspiring recipes from me every week, as well as occasional takeovers from other brilliant chefs. I promise never to go overboard and you can unsubscribe at any time.