Friday, August 16, 2013

Dashi on My Mind

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Lately I've had a bit of time on my hands. What have I been up to? Obsessing over "Mind of a Chef w/ David Chang" on Netflix. I just can't get enough of the food, technique, camaraderie, and oh yes, Ramen!
Now although I am not part of the gluten free brigade, I love to incorporate substitutions for starch when I can. Insert, Shirataki Noodles. This is a tofu-based noodle that is a wonderful swap for anyone looking to avoid the dreaded "food coma" that follows a big bowl of pasta.
This soup is a nutritional powerhouse. Full of vitamins and antioxidants, this dish will also leave you satisfied. Here is my gluten-free, vegetarian take on David Chang's Ramen Noodle Soup:

20130807-233856.jpgShirataki Ramen w/ Mushroom Dashi: (serves 2)

Ingredients
1 pkg Tofu Shirataki noodles (angel or fettucine)
1 cup of dried shiitake mushrooms
2 cups shredded kale
1 stalk of green onion
2 daikon radishes
2 tbl red miso paste (white or yellow also works)
2 tbl liquid aminos (a GF soy sauce substitute)
2 tbl rice wine vinegar
1/2 tbl toasted sesame oil
1 cup roasted shredded seaweed
2 sheets of Dashi Kombu (dried kelp/seaweed)


Directions:
Mushroom Dashi
Fill a saucepan with 4 cups water. Soak dried mushrooms and bring to a rolling boil. Add sesame oil, liquid aminos, and rice wine vinegar. Once mushrooms are reconstituted, break out the hand blender and pulse until smooth. Add more amino and/or vinegar for stronger flavor. Continue to reduce liquid on med-lo.
Ramen and Vegetables
Add sliced daikon and green onion, shredded seaweed and kale to dashi. Follow directions on bag of shirataki noodles. Add noodles to broth and let them soak for 5 min. before serving. Serve it piping hot and use chopsticks for noodles if you're bold! Enjoy!


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