This gourmet ethnic bowl adds exotic flavor and delicious diversity to any menu.
- 2 cups water
- 1 each 2" x 1" Kombu strip
- 1/2 cup packed or 2 tablespoons shiitake mushrooms, dry, sliced
- 1 cup California walnuts, toasted
- 1 1/2 cups Kombu broth
- 2 tablespoons Chinese soy sauce
- 2 tablespoons red miso paste
- 2 pounds ramen, fresh
- 1/2 cup California walnuts, toasted, coarsely chopped
- 1/4 cup scallions, thinly sliced
- 8 eggs, soft poached
- 1/4 nori strips, julienned
- 1/4 cup shichimi togorashi (Japanese spice mixture)
- In a saucepan, add water, Kombu, and shiitake mushrooms. Bring to a boil and reduce heat to a summer for 5 to 8 minutes. Strain through a coarse wire mesh, then discard Kombu and shiitake mushrooms. Yield: 1 1/2 cups.
- Place walnuts in a large, dry frying pan over medium-low heat and toast until fragrant, about 2 to 3 minutes. In a blender, add toasted walnuts, Kombu broth, soy sauce and red miso paste, and blend into a smooth consistency. Pour into a clean container and set aside until ready for use. Yield: 2 cups.
(The walnut-miso mixture can be made up to 1 to 2 days ahead and stored in the refrigerator in an airtight container. Add more Kombu broth for a thinner consistency, if the sauce has thickened. Bring sauce to room temperature before serving.)
- Cook ramen according to the package. Serve immediately while warm.
- Divide the ramen into eight 4-ounce portions. Ladle 4 fluid ounces of the Walnut-Miso Sauce at the bottom of a wide-mouth ceramic bowl, top with 4 ounces of cooked ramen and garnish with poached egg, nori strips, additional toasted walnuts, scallions, and shichimi togorashi.