Quick Garlicky Miso & Ginger Mazemen (brothless ramen)
A wonderfully flavorful broth-less ramen, this is my favorite way to make this beloved noodle bowl right at home. And it’s even faster than it would take for takeout to arrive. When it comes to toppings, use whatever you like. These bowls are the perfect backdrop to just about anything, from vegan bites to meaty slices of this and that. I always opt for boiled eggs, simple sautéed mushrooms, and some cubed extra firm tofu – either raw or just crisped up in a skillet with a little cooking oil.Â
1 lb. long skinny noodles of your choice (from ramen to angel hair – up to you)
4 garlic cloves
1-inch piece of fresh ginger, peeled and chopped
4 scallions, roughly chopped
½ cup basil leaves
½ cup cilantroÂ
1 cup broth (chicken, veggie, or beef), water can be subbed
Toasted white or black sesame seeds, for sprinkling
Optional Toppings: Soft-boiled eggs, sautéed mushrooms, pan-fried crispy tofu, sliced pork tenderloin, pork belly, sliced chicken breast or roasted chickenÂ
- In a high-speed blender, add the garlic, miso, ginger, scallions, basil, cilantro, broth, and 1/4 cup water. Blend on high until totally smooth. Set aside.
- Cook the noodles according to package directions, drain, and return to the pot. Set the heat to medium. Pour the miso-ginger-garlic broth concentrate in the pot and toss with the noodles to coat. Allow the sauce/noodles to cook gently, tossing all the while. The starches from the noodles will naturally thicken the concentrate into a clingy sauce.
- Transfer the noodles into serving bowls and top with sesame seeds and any toppings of your choice. I always opt for boiled eggs, simple sautéed mushrooms, and some cubed extra firm tofu – either raw or just crisped up in a skillet with a little cooking oil.Â
