Whoever came up with fermenting soybeans, salt and kōji deserves a place in great food innovation history. This Japanese stable can be used as an ingredient in sauces, as a soup base and even as a salad dressing.
This soup also uses black ramen, noodles are made from forbidden rice. Kombu is a dried seaweed.
- Black ramen noodle cake
- Shiro (white) miso
- Red (Genmai) miso
- Daikon radish
- Baby bok choy
- scallions
- extra firm tofu
- organic brown rice vinegar
- organic Ume plum vinegar
- Kombu
- Shichimi togarashi
Take a big dollop of Shiro and then Genmai miso and add approximately 6 cups of pure water. Mix with a fork in your soup pot. Then add 1/8th of a cup of plum vinegar and 1/8th of a cup of rice vinegar. Cube the tofu and add. Chop all of the vegetables into small pieces and add along with pieces of Kombu. Sprinkle in Shichimi togarshi. Bring to a boil and immediately turn off heat. Place in black ramen noodle cake into soup.
