Garlic Miso Shirataki Ramen
For those wondering about what precisely our shirataki noodles are, Akiko and Peter from @plantbased_matters are gere to drop some knowledge!
"Have you ever had shirataki before? Shirataki [白滝] is a type of Japanese noodle make with konjac yams. It translates to 'white waterfall.' How pretty! It's a great alternative to use for noodle dishes like pasta or ramen for a healthier option!"
1 pack of Miracle Noodle Angel Hair
2 cups mushroom broth
1 cup of water
2-3 garlic cloves,
Thinly sliced 2 inches ginger knob, grated
1 tbsp grapeseed oil
1/4 cup white miso paste
2 packages of Miracle Noodle
1 scallion, thinly sliced
Toasted sesame oil
1. Start boiling water in a large pot for cooking noodles.
2. Prepare ramen broth. In a medium pot, pour grapeseed oil and add garlic slices. Submerge them in the oil. Turn on the heat at medium and cook the garlic until golden brown and crispy. Remove the garlic from the oil and set aside. The oil will remain in the pot.
3. In the same pot, add ginger and cook for 1-2 minutes.
4. Next, add mushroom broth and water. Turn up the heat to bring it to boil (uncovered), then reduce the heat to low. Let it simmer for 5 minutes.
5. Add white miso paste. To do so, place the miso on a ladle and partially submerge it in the broth to slowly incorporate the broth into the ladle. Use long cooking chopsticks (or a small whisk) to stir the miso gently in the ladle to let it dissolve. Stir and continue to simmer at low heat until noodles are done.
7. Open Miracle Noodles and rinse under running water via a colander for 15 seconds. Put noodles in boiling water for 2 minutes. Drain and shake off the excess water. Transfer to a serving bowl.
8. To serve, pour the broth over the noodle. Top it with scallions, the garlic chips (cooked in step 2), black pepper, and a drizzle of toasted sesame oil. 🍜🥢❤️