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Renowned US Chef Matthew Kenney’s Miso Ramen Recipe

Renowned American Plant Based Chef Matthew Kenney's Miso Ramen Recipe
Matthew, together with executive chef Michael Nicolaou, will showcase a nine-course plant based menu with paired wines. Menu items will include kelp noodle Cacio E Pepe, coconut cream pie and more. Tickets can be purchased here

MISO RAMEN

Miso Broth. Roasted Carrots. Fermented Chili Oil. Pressed Tofu.

SERVES 4–6

  • 0.7 ounces dried kombu
  • 6 cups water
  • 10 dried shiitakes
  • ½ cup chickpea miso
  • 15 baby carrots, peeled
  • ⅛ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon gochugaru
  • 1 tablespoon fermented fresno chilies
  • ½ cup grapeseed oil
  • 1 pound firm organic tofu
  • 3 ounces dry ramen noodles
  • 2 cups miso broth
  • 2–3 roasted baby carrots
  • 3 ¾-inch cubes pressed tofu
  • 1 tablespoon thinly sliced scallions, cut on a long bias
  • 1 teaspoon fermented chili oil (garnish)
  • 1 tablespoon seaweed (garnish)
  • Edible flowers (garnish)

MISO BROTH

Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to a warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in ó cup chickpea miso.

ROASTED CARROTS

Preheat the oven to 400°F. Peel the carrots and slice in half, lengthwise. Toss the carrots in the olive oil, salt, and gochugaru, and roast in preheated oven for 30–35 minutes.

FERMENTED CHILI OIL

In a high-speed blender, blend fermented fresno chilies and grapeseed oil until smooth. Strain the oil through a chinois, without manually forcing it through.

PRESSED TOFU

Line a baking sheet with a cooling rack and lay the tofu on the cooling rack. Cover the tofu with plastic wrap and place a rimmed baking pan on top of it. Add some weight to the pan and press the tofu for a few hours. Don’t put enough weight on it to crush the tofu, just enough to help it drain. After the tofu is pressed, cut it into ¾-inch cubes.

ASSEMBLY

Cook the noodles in well-salted, boiling water, drain, and place in a bowl. Top with the miso broth and then pile the carrots, tofu, and scallions on top of the noodles. Garnish the bowl with the fermented chilli oil, seaweed, and flowers.

Written by TheCarousel

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