Supergreens Miso Ramen [RECIPE]
Good Afternoon Everyone!
I was tempted to call this post, “that time that Ma Lan Tou became Supergreens Miso Ramen…” but that’s a bit of a mouthful. So I’ll just share the story with you here. There’s a reason that I call myself The Noob Chef. And that is because every now and then I cook something and find that I’m still learning. Hence, this accidental dish that turned out really well. Let’s call this a recovery dish, in that I recovered it from almost being tossed in the bin. I hope this story makes you smirk… 🙂
So there I was planning out my regular weekly menu. It had been super hot and I was cooking all cold dishes. (See “What to Cook When It’s Hot” for more reading). I was browsing through Woks of Life, one of my favorite blogs, when I came across this simple, cold Chinese vegetable dish. Now here is when I began to act like a noob. First off, the recipe clearly stated that ma lan tou (which is a Chinese plant) is rarely found outside of China, unless you grow it on your own. “No problem!” I thought to myself, “I’ll just make an Americanized version with kale and spinach”. Just for the record…. kale and spinach are no where close to ma lan tou. But anyways, let’s continue.
I grabbed the ingredients at the store along with a block of tofu and came back home. Now this dish is about as simple as it gets. You dice up the greens. Dice up the tofu. Mix with a bit of salt, sesame oil, and a pinch of sugar and toss it all together. Chill and you’re done. No real “cooking” involved. Easy, right? Well… yes, if you’re following the recipe to a “T”. Which I wasn’t…. so… this happened.
Kale and spinach don’t really dice well. So I was practically beating my greens to death when I got frustrated and tossed them into the food processor. (Don’t do that… just say no, my friends). I whipped it up and noticed that now I had green… bits. “Okay” I said out loud to myself, “don’t panic. I’ll just dice the tofu and mix it together. I’m sure it will be fine”. (Spoiler alert: it wasn’t fine). My tofu was fine when diced but when I mixed it together it did not look like the picture. I looked at the picture… and then at my bowl. Picture. Bowl. In the picture, they had molded the tofu and greens together beautifully in an inverted bowl shape. Yeah, that wasn’t happening here friends.
So I decided to toss the tofu and greens back into the food processor. (Are you facepalming yet? 🙂 ). Now I had… green and tofu mush. At this point I wanted to cry. Oh I could mold it alright but it was about as bland as a piece of paper and had the consistency of baby food. But I was determined to not let these beautiful, nutritious greens go to waste. Oh no. We are not wasting food around this kitchen! When in doubt… go with a soup. So I grabbed some ramen noodles, pulled out my dashi stock, and went into “damage control” mode. The result was a really awesome dish of ramen noodles with a flavorful broth… and a ton of greens to boot! I hope you enjoyed the story, my friends! Have a wonderful Saturday and as always, keep on cooking! ❤
Supergreens Miso Ramen
For the broth:
- 1 tsp. Dashi granules
- 4 cups water
- 1 tsp. minced ginger
- 1 tablespoon white miso paste
For the soup:
- 3 packs instant ramen (packet discarded)
- 1 bunch spinach, diced
- 1 bunch kale, diced, stems discarded
- 1 block tofu, diced
- Bring 4 cups of water to a boil over medium-high heat. Add dashi granules, minced ginger, and ramen noodles. Cook for 6-8 minutes or until al dente.
- Using a fine mesh strainer, place the miso paste inside and scrape through with a spoon to disperse the miso paste throughout the broth.
- Add the kale, spinach, and tofu into a food processor. Pulse several times and add into the soup.
- Serve hot and enjoy!