Here’s a step by step guide to making some serious Kombu Miso Ramen Broth along with a bunch of tasty toppings. The teriyaki turkey was thrown in there to get rid of some leftovers but skip it if you want to go full vegetarian, and skip the egg if you want to go full on vegan!
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Vegetarian Ramen Recipe
3:10 : Kombu Broth
Brew kombu seaweed in water overnight
transfer to a pot, bring to a boil. Add salt (and bonito flakes if desired) and strain.
miso paste to taste
ginger-scallion-garlic-chili oil or a combination of fresh ginger, garlic, chilis and scallions
10:44 : Roasted Cauliflower Garnish
1/2 head cauliflower separated into florets
Toss cauliflower on a baking tray with salt and pepper; bake 10-12 minutes at 425 F, then flip and bake 5 more minutes.
14:35 : Radish Garnish
Sautee in oil, until golden-brown and sweet.
17:18 : Noodle Rant
Only boil them for two minutes.
20:08 : The Half-Boiled Egg
Boil eggs for 6 minutes, the transfer to ice water bath
22:10 : Japanese-ifying Turkey Breast
Leftover turkey breast cut into strips
3-4 tbs soy sauce
1-2 tbs rice vinegar
1-2 tbs maple syrup
Sear turkey in a pan with oil to create a crust, then remove from pan. Add soy sauce, vinegar and maple syrup to the pan, let reduce on high heat for a few minutes. Add the turkey back to the pan, toss to coat and add a hefty sprinkling of sesame seeds.
25:41 : The Shaved Scallion
Use a julienne peeler to really impress people with spiraled scallions as a garnish. Store in cold water until ready to serve.
28:17 : It All Comes Together
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