Miso ramen
Preparation
1. Prepare the vegetable broth by letting the vegetables cook in salted water over low heat for about an hour. Add the grated ginger for the last 5 minutes of cooking.
2. Prepare the eggs by adding them to a saucepan with boiling water: count 6 minutes from when you immerse them. Then cool them immediately in water and ice until they are completely cold. Shell them and marinate them for about an hour in 50g of soy sauce and 50g of broth.
3. In the meantime, finely chop the spring onion into slices and sauté the sliced shiitake mushrooms in a pan with two tablespoons of extra virgin olive oil (champignons are also fine, but in this case, there must be at least a dozen).
4. Bring a pot of water to the boil and cook the spaghettini. Drain them when al dente and set them aside.
5. In a large bowl add the miso, the soy sauce and mix by adding a little hot broth, distribute the mixture into the bowls and pour the remaining broth.
6. Combine the spaghettini in each bowl and then the mushrooms, eggs, spring onion and toasted sesame seeds.
7. Complete with a drizzle of Peperolio. Serve hot.
Ingredients
For the broth
- Water 2 L (8,5 cups)
- Carrots 200 gr (1 cup)
- Celery 2 ribs
- Golden onion 1
- Fresh grated ginger to taste
- Spaghettini 300gr (2 cups)
- Soy sauce 2 tablespoons
- Soft-boiled eggs 4
- Fresh or rehydrated shiitake mushrooms 4
- Miso paste 3-4 tablespoons
- Salt if needed
- Sesame seeds to taste
- Sliced onion 1
- Extra virgin olive oil 50 ml (3 1/2 tablespoons)
- PeperOlio, a drizzle raw
