Magnificent Miso Black Ramen Soup

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.

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