Making the perfect miso soup is a bit of an art. Some say it’s all about the tare and achieving umami perfection. Others say it is about the broth, with soya milk being heralded as the key to the creaminess. In this recipe, we think both the tare and broth are delicious, particularly with our peanut twist. Feel free to leave the eggs out in favour of tofu for non-egg eaters. The recipe makes more tare than you’ll need to serve 4, so put it in a jar and save it for the next time you make it. There are a few things that need to be prepped in advance, and a few different components to this dish, but trust us, it’s worth it. So are you.
Prep time: 20 mins (doesn’t include marinating time)
Cook time: 20 mins
Marinated eggs / tofu & chilli oil
4 soft boiled eggs or 200g firm tofu
1tsp coconut sugar or maple syrup
A few dashes of mirin
2tbsp coconut oil
1tbsp sesame oil
2 spring onions, finely sliced
1tsp chilli flakes
Pinch sea salt
Spicy Miso Tare
150g white miso
150 g red miso
1-2 tbsp chilli paste
1 tsp tahini
1tsp dried chilli flakes
2tbsp coconut oil
5 spring onions, finely sliced
3 garlic cloves, roughly chopped
Broth & others
250ml Rude Health Peanut drink
15g sliced ginger
5g dried shitake mushrooms
5 spring onions
1L cold water
280g buckwheat ramen
8-10 radishes, thinly sliced
3-4 spring onions, thinly sliced
200g sweet corn
2 handfuls of bean sprouts
2 nori sheets, roasted
2 handfuls of chopped peanuts
- First start by making the marinated eggs/tofu. If using eggs, boil these for 6 ½ minutes, cool and peel. For the tofu, cut the pressed tofu into 1 cm wide strips. Place the eggs/tofu in a plastic sandwich bag and pour over the marinade. Seal and allow to marinate in the fridge for at least 3 hours.
- Meanwhile, preheat your oven to 200C (fan) and make your chilli oil using a small saucepan to heat the oil before adding the onions, chilli and salt. Allow this to summer for about 5 minutes until the oil takes on an orange hue.
- Next, make your tare. In the blender jug, combine the tare ingredients and blend until a smooth paste. Set aside.
- To make your broth, simmer the ingredients on a low heat, ensuring that it does not boil for 10-15 minutes. Whilst the broth is boiling, prepare the noodles in a pot of boiling water, according to the packet instructions. Once these are done, drain, rinse and set aside.
- Taste the broth and once it had taken on an earthy umami flavour, strain off the veg and reserve the liquid. But this back in the pot.
- Whisk about half of the tare into the Peanut Drink and pour this into the pot of broth, a little at a time. Whisk as you pour to break up any lumps of tare. Taste the broth and adjust by adding more tare, if you wish. Put the pot on a very low heat, just enough to keep it warm. Do not allow this to boil or the milk in the broth will curdle.
- Toast the seaweed in an oven for 5-7 minutes until crisp while you get on with preparing the ingredients for assembling.
- Remove the eggs/tofu from the marinade and set onto a bit of kitchen roll. Simply slice the eggs in half and aside. You can quickly pan fry the tofu, if you wish otherwise it will warm in the broth.
- To assemble the ramen bowls, add a helping of noodles, followed by broth to warmed bowls. Next, add the sweet corn, bean sprouts, radishes in separate little piles in the bowl. Top with the sliced eggs or tofu.
- Add a drizzle of chilli oil over the top and a few strips of toasted seaweed. Garnish with a few chopped peanuts.
- Happy slurping. Happy sharing.