For 4 to 8 portions
1 clove of garlic
1 celery stalks
½ inch jalapeno pepper
1 inch piece of ginger
4 dried porcini or shitakes
salt and pepper
4 cups of water
2 tbs miso paste
2 tbs soy sauce
2 sheets of nori
1-11/2 cup of cooked black rice linguine
toasted sesame oil
cilantro or Italian parsley leaves
2 scallions cut sliced thin on the diagonal
4 eggs cooked shells removed
black sesame or black cumin
This ramen was supposed to show what umami taste is. I was going to take part in a culinary photo contest and was searching for something that would represent the umami flavor. And all about this soup says umami: miso, dried mushrooms, asparagus, eggs, nori seaweed, soy sauce. All these ingredients say: hey, welcome to our umami world. Umami is the fifth of the basic tastes like sweet, salty, sour, and bitter. It is a taste that makes the food delicious and makes you feel satiated. I was hoping that this ramen, being chock full of umami flavors, would be fit tor the culinary photo contest. Well, it wasn’t, ha ha. Yet, I keep on hoping the photo shows what umami is 🙂 Still, the soup was delicious. I would recommend that you make this omelette, together with this ramen or just by itself.
Wash and dry the vegetables. Peel and roughly chop the carrots, onion and celery. In a medium pot, add chopped vegetables together with ginger, a piece of jalapeno and garlic clove. Add water, season lightly with salt and pepper and simmer the broth on low heat for about half an hour. Strain the broth, discard the vegetables and put the clear broth back into the pot and add miso paste. While the broth is cooking, cook the rice noodles and grill the asparagus. Chop the sweet peas, scallions and cilantro.
Prepare the Japanese omelette: beat the eggs with the soy sauce, a bit of the salt and pepper. Heat the oil in the pan, add about 1/3 of the eggs mixture into the pan. Once the eggs are set cover them with a sheet of nori and roll the omelette and put it on the side of the pan, add 1/3 of the egg mixture into the pan, and once set cover with the nori sheet and roll around the omelette already in the pan. Continue with the remaining egg mexture. Cut the omelette crosswise into ¾ inch pieces.
Divide the rice noodles evenly between four bowls, add the hot broth. On top of the soup put about 3 omelette slices and grilled asparagus spears. Garnish with the scallions, cilantro and sweet peas. Sprinkle with some oyster sauce and sesame oil on top together with a sprinkle of some black sesame seeds or nigella.
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