1 Tbs cornstarch
8oz shiitake mushrooms
1/2 lb baby bok choy
1/2 cup dry sake
4 cups vegetable broth
2 pkgs ramen, sauce packets discarded
8oz can sliced bamboo shoots, discarded
sesame seeds
1) In a medium bowl, whisk miso with 1 cup water. In a separate bowl, stir cornstarch into 1 cup warm water. Discard shiitake stems, halve the caps, then slice the halves and set aside. Cut off the ends of the baby bok choy and discard. Roughly chop the bok choy and set aside.
2) In a large stock pot over medium-high heat, cook shiitake caps and sake for 4 minutes. Add vegetable broth, miso mixture, cornstarch mixture and bok choy; bring to a boil. Lower heat and let simmer for 7 minutes. Add noodles and cook an additional 4 minutes, until noodles are almost tender. Add bamboo shoots and cook an additional minute, to warm the bamboo shoots and finish the noodles.
3) Serve in bowls, topped with sesame seeds.
Review: I didn't fully read the instructions before making this, otherwise I would have figured out that I was making soup. I wouldn't do that again. I would have dissolved the miso and cornstarch in cups of hot broth (2 of the 4 cups requested) to reduce some of the liquid, as this was just too much. You may also notice that I have green ramen, but that's what happens when you seek out gluten free foods. The ingredients are outside the norm and therefore the product colors can be, too. Regardless, this was delicious and didn't have a strong sake flavor (though it's definitely present). I had found the cutest little bottle of sake and just dumped it all in, but cooked it longer to try and burn off some of the liquid and alcohol while maintaining the flavor. I think it worked spectacularly!
Review: I didn't fully read the instructions before making this, otherwise I would have figured out that I was making soup. I wouldn't do that again. I would have dissolved the miso and cornstarch in cups of hot broth (2 of the 4 cups requested) to reduce some of the liquid, as this was just too much. You may also notice that I have green ramen, but that's what happens when you seek out gluten free foods. The ingredients are outside the norm and therefore the product colors can be, too. Regardless, this was delicious and didn't have a strong sake flavor (though it's definitely present). I had found the cutest little bottle of sake and just dumped it all in, but cooked it longer to try and burn off some of the liquid and alcohol while maintaining the flavor. I think it worked spectacularly!
Adapted from:
http://recipes.womenshealthmag.com/Recipe/spiked-veggie-noodles.aspx
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