Tonkotsu Miso Ramen

Ingredients

• 2 1/2 C Tonkotsu Base
• 2 Tbs white miso
• 1 Tbs tahini
• 2 tsp sesame seed oil
• 2 cloves garlic grated or pressed
• 1/2 C water
• 2 Tbs pork fat minced (it’s easier to mince when it’s cold)
• 1 Tbs ground sesame seeds
• 1/2 batch homemade ramen noodles
• toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
• 2 large dry scallops

Directions

In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.

Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl.

Serve immediately.

Tahini Miso Sauce

Ingredients

• 1/4 cup water, more to taste
• 1 tablespoon mellow (light) miso
• 1/3 cup tahini
• 1 clove garlic, finely chopped
• 1 teaspoon orange zest
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.

Nutrition

Per serving (about 2 Tablespoons/40g-wt.): 120 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 4g protein

Ref: http://www.wholefoodsmarket.com

Japanese Country-Style Miso and Tofu

Ingredients

• 2 tablespoons sesame seeds
• 1/2 cup dried Asian-style whole sardines
• 2 1/2 tablespoons red miso paste
• 1/2 cup boiling water
• 1 (16 ounce) package silken tofu, cubed
• 4 green onions, thinly sliced
• crushed red pepper flakes (optional)

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Directions

1. In a dry heavy skillet over medium heat, stir the sesame seeds and dried sardines until they give off their fragrance but don’t burn, about 2 minutes. Place the sesame seeds and dried sardines in the work bowl of a small food processor, and pulse until ground to a fine powder.
2. Place the dried sardine mixture in a large bowl, and stir in the miso to make a very thick paste. Add boiling water and mix to a smooth, creamy consistency, and gently stir in the cubed tofu, green onions, and red pepper flakes.

Walnut Miso Noodles Recipe

• 4 ounces whole wheat spaghetti or linguini (or soba)
• 1 small bunch of asparagus, sliced thinly (1/4-inch thick)
• 1/2 cup walnuts, toasted
• 1/4 cup extra virgin olive oil
• 1 medium clove garlic, peeled
• 2 tablespoons mellow white miso paste
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 2 big pinches salt (or to taste)
• 1/4 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing – you can make the dressing as you’re waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter – I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Serves 1 – 2.

Ref: http://www.101cookbooks.com

Chopped Miso Salad Recipe

• 1 1/2 cups shallots, skinned and thinly sliced
• splash of extra-virgin olive oil
• pinch of salt
• 2 tablespoons miso
• 1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
• 2 tablespoons brown sugar (or honey or agave)
• 1/4 cup (brown) rice vinegar
• 1/3 cup mild flavored extra-virgin olive oil
• 1 teaspoon pure toasted sesame oil (optional)
• 1/2 of a medium-large cabbage
• 1 cup slivered almonds, toasted
• 1/2 medium red onion, sliced
• 3/4 cup chives, minced
• 8 ounces extra-firm tofu (see headnotes), room temperature

Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.

Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again – until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Serves 3 – 4 as a main dish, 6 – 8 as a side.

Ref: http://www.101cookbooks.com