Katy’s Miso Ramen

 I am an experimental, "eyeball and sniff" kind of cook...my method is just a little of this and a little of that until it seems right. I apologize in advance. I've tried my best to put some measurements, but everything is an estimate.  Play around and find your own perfect balance!

 

Miso Ramen (Serves 2)

Ingredients

• 1 Tablespoon red miso, or whatever your preference
• 1 teaspoon mirin
• 1 teaspoon amino acids or soy sauce
• 1/2"-1" piece fresh ginger root, peeled and chopped (more or less to your preference)
• 3 cloves garlic, minced (more or less to preference)
• Approx 1/2 a medium-sized onion, chopped
• Carrots, mushrooms (shiitakes are killer in this recipe, I've also used portabellas, oysters, and fresh morels when I have them), broccoli, celery, peas: whatever veggies you have and like: you want a total of about 1-2 cups (fresh) If this looks like too much, you can always save them in dehydrated form for future recipes.
• Veggie bouillon cube x2
• Ramen noodles of choice: I've tried both egg and rice; you just want faster cooking ones.
• Extra seasonings of choice: I like to punch it up with red chili pepper flakes sometimes

1. Start by prepping veggies: blanch any veggies that may need extra tenderizing like carrots or celery. Make sure to slice everything thin enough to fit in your dehydrator! 
2. In a skillet, sauté your onion, garlic, and ginger root in a tiny amount of toasted sesame oil until fragrant and tender. (You can sub whatever oil you have/use if you don't have sesame)
3. In a small bowl, whisk together your miso, mirin, and amino acids/soy sauce.
4. Set up your dehydrator with tray liners or parchment paper.
5. Spread out your veggies in as many trays as needed
6. Spread your sautéed vegetables on a separate tray
7. Spread your miso mixture in a thin layer
8. Dehydrate! I believe mine took about 8 hours at 140° F
9. Once everything is dehydrated, you can break/crush the miso mixture up.
10. Package everything together with the bouillon cubes, any extra seasonings, and your rice noodles.
11. When you're ready to prepare it: cover it generously with boiling water and let it sit for 10-15 min (depending on how much blanching you did, and which noodles you choose). It's meant to be a soup, so the amount of water is pretty forgiving.
12. Give it a good stir and enjoy!