One of the healthiest foods that have been around for years is miso. I often use miso in my cooking and highly recommend it for its benefits. Most people who are unaware of the health benefits of miso will be reluctant in using them in their meals. But, once the healing and health benefits become clear, it won’t take long for anyone to consider using them in light yet tasty dishes.
First of all, let’s have a brief look at what miso really is. Miso paste is made from soybeans, koji which is a mold starter and sea salt. Often, it is mixed with grains such as barley or rice. It is an enzyme rich food because after all the ingredients are mixed, they are left to ferment for about 3 months. Zybiocolin is a binding agent in miso which helps eliminate elements from the body that are taken in as a result of artificial chemicals in food, radioactivity and industrial pollution.
Japanese and Chinese people have been using Miso in their diets for over 2500 years. Today, many families start their meal with a bowl of miso soup which they believe energizes the body for the rest of the day and stimulates the digestive system. You must always avoid using the pasteurized version of miso paste in your diet. The enzyme rich product that is packed with beneficial microorganisms is the best.
Other benefits of including miso are that they contain all the amino acids making them a complete protein, they aid in digestion, reduces risk of cancers and boosts immunity. Miso has a nice salty and sweet flavour and they are great with a range of different recipes. But one of the recipes that I like in particular is the Miso Ramen.
Ramen noodles are very popular and although they are not very healthy, they can be a great addition to a typical Miso recipe. The idea here is to add little amounts of ramen noodles to the dish and not overload the dish with the noodles. This way, you can get all the nutritional elements which the dish is rich in and also enjoy the great taste of ramen noodles.
One of the best things about ramen is that it cooks very fast. It is versatile and widely available. In fact, all of the ingredients used in this recipe can be obtained easily. Check out this recipe and you can do your own experiments with the ingredients here. Add veges of your choice and prepare a light hearted meal to be enjoyed with your loved one. But, ensure that you do not pile on ingredients. Keep your miso ramen simple and clean and you are sure to enjoy it.
Cook time: 5 minutes
Cook time: 15 minutes
- 2 cups finely chopped napa cabbage
- 1/3 cup peeled and thinly cut carrots
- 2 tbsp vegetable oil
- 2 finely chopped cloves of garlic
- 3 finely chopped scallions
- 1 tbsp finely chopped ginger
- 2 boiled eggs
- 4 cups chicken stock (low sodium)
- 2 packs dry ramen noodles
For the miso tare:
- 3 tbsp mirin
- 2 tbsp sake
- 1 tsp sesame oil
- ¼ cup miso paste
- Boil a pot of water
- Place all the ingredients for the miso tare and mix them together in a bowl. Set aside
- Heat the chicken stock
- in a medium sized pan, add oil, ginger and garlic and cook the ingredients over high heat for a minute
- Add carrots and cabbage to the pan and cook until the vegetables are tender and crispy. Set this aside.
- Into the pot of boiling water, add ramen noodles and allow it to cook for about 3 minutes or until cooked. Drain the water and set aside.
- Take a soup bowl, evenly divide miso tare
- evenly divide ramen noodles and add cups of chicken stock in each bowl
- Stir well and top with carrots, scallion, cabbage and eggs. Serve hot.