Tomato Ramen Fusion
When I think about this soup my mouth is literally watering. Perhaps it’s because I’m crazy about Japanese cuisine. When we visited this wonderful country in 2013, I spent 2 weeks living on only Japanese food, that included having a traditional breakfast (yep, think: miso soup, seaweed and fermented soya beans for starters!).
In this recipe, though, I’m adding a couple of other of my favourite flavours that originate in the further-south parts of Asia. Throw in the coconut milk for more creaminess and I’m in heaven! 🙂
And please don’t be put off by the list of ingredients, the cooking time is really only 20 minutes and you don’t have to use all of the veggies and toppings.
Equipment: large soup pot, additional pot for boiling the noodles
Cooking time: 20 min
Makes: 5-6 portions
For the broth
- 2 red onions, finely chopped
- 3 garlic cloves, pressed
- 2 tbsp. refined coconut oil
- 2 sticks of lemon grass [gently bashed with a rolling pin to break up the fibre but kept whole]
- 2-3 Thumb-size pieces of fresh ginger, peeled and thinly cut
- 1 small finely chopped red chilli, seeds removed
- 2 tbsp. vegetable stock
- 1 litre water
- 2 pieces/sheets of Kombu
- 2 tbsp. white miso paste
- 2 x 400ml cans of chopped tomatoes
- 400ml can of coconut milk
- 3-5 tbsp. dark soy sauce (optional)
- 200g variety of mushrooms (shiitake, enoki, eryngii or oyster) but modest chestnut mushrooms will also do; roughly sliced
- 200g bean sprouts
- 120g baby bok choi, bottom cut off and roughly chopped
- 200g mange tout
- 3 spring onions, finely chopped
- Small bunch of coriander, chopped
- Green Nori Sprinkle
- A small handful of Arame weed, pre-soaked for 10 min in boiling water
- 200g rice noodles
1. Melt the coconut oil in a frying pan and add the onions. Fry on a high heat stirring constantly for about 2 minutes, until golden.
2. Turn the heat down, add garlic, stir a couple of times and then add the lemon grass, ginger, chili, stock, boiling water, miso paste, kombu and mushrooms, if using. Bring to boil and simmer for 10 minutes.
3. Add the canned tomatoes, coconut milk and the rest of the vegetables. Simmer for another 5-10 min but do not allow to boil. I really like the saltiness of soy sauce so I add a big dollop to it at the final stage.
4. Turn off the heat; remove the lemon grass & kombu. Serve with rice noodles and top with coriander, Green Nori and the Arame weed.
*As every soup, it tastes best the next day so plan in advance and cook it the day before :-).