For this week’s recipe feature, Vancouver-Native Bri Beaudoin shared her recipe for Spicy Miso Ramen. The broth in some traditional ramen styles has a creamy, almost silky quality. Here, we cheat it with veggies. The onion, garlic, and ginger get blended with vegetable stock, miso paste, and toasted sesame seeds until smooth. The result is a creamy, salty, slightly spicy broth that’s good to the last drop. Ramen noodles are best served immediately, so hold off cooking them until the end.
Spicy Miso Ramen
Active time: 40 minutes
Total time: 45 minutes
• 2 tablespoons grapeseed oil
• 1 yellow onion, thinly sliced (2 cups)
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 6 cups vegetable stock
• 4 large eggs
• 5 tablespoons white miso
• 2 tablespoons toasted sesame seeds
• 1 tablespoon toasted sesame oil
• 1 tablespoon sambal oelek
• 1 teaspoon rice vinegar
• 10 oz (283g) dried ramen noodles
• Thinly sliced smoked tofu
• Watercress or baby spinach
• Thinly sliced scallions
• Toasted sesame seeds
• Red pepper flakes
1. Start the Miso Ramen: In a large Dutch oven or pot, heat the grapeseed oil over medium heat. Add the onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, 1 to 2 minutes. Pour in the vegetable stock. Cover with the lid slightly ajar and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes to let the flavours infuse.
2. Meanwhile, boil the eggs and set aside toppings: Bring a medium saucepan of water to a boil over medium-high heat. Gently lower the eggs into the water. Adjust the heat, if needed, to maintain a gentle boil and cook the eggs for 6½ minutes (adjust timing based on your desired doneness; see page 21). Fill a small bowl with ice water and gently lower the eggs into the bowl to cool. Peel the eggs and set aside other toppings.
3. Blend and season the soup: Working in batches if needed, transfer the soup to a high-speed blender. Add the miso, sesame seeds, sesame oil, sambal oelek, and rice vinegar. Blend until smooth and creamy, 1 to 2 minutes. Pour the soup back into the pot, cover with the lid, and keep warm over low heat until ready to serve.
4. Cook the ramen noodles: Bring a large pot of unsalted water to a boil over high heat. Add the noodles and cook according to the package directions. (Be careful not to overcook.) Drain the noodles.
5. Assemble: Divide the noodles among bowls, then ladle the soup over top. Cut the eggs in half lengthwise. Garnish each bowl with 2 egg halves and toppings of choice.
October 28 marks the release of Evergreen Kitchen, the highly-anticipated first cookbook from recipe developer, certified nutritionist, and food stylist, Bri Beaudoin. As the creator and chef behind the hugely popular blog by the same name, Bri has packed her first cookbook with 110 delicious recipes that will feed everyone from the most seasoned vegetarian to those curiously testing the waters.
While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With so many of us eating more veggie-forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.