Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

A warming bowl of veggies and hearty broth. My love story with warming bowls of ramen hasn’t been going on for too long to be honest. But the second my very good friend treated me to one at her house a few months ago I knew what I’d been missing att these years.

Jump until today - my first ever ramen blog post; a Japanese inspired soup filled with veggies, noodles and of course a delicious broth! The broth gets even more tasty the longer you let it simmer, however I find this one to be perfectly fine with as little as 20 minutes on the stove too.

I hope you’d want to try it out!

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

Serves 4

Miso broth

100 grams shiitake mushrooms

8 dl / 3 1/2 cups vegetable stock, unsweetened

1 heaped Tbsp organic light miso paste

2 Tbsp tamari

1 Tbsp apple cider vinegar

Ingredients

1 garlic clove

2 shallots

1/2 fresh pointy cabbage

400 grams organic tempeh

1 tsp cold pressed rapeseed oil

1 Tbsp tamari

1 handful mung bean sprouts

4 portions soba noodles (or any other noodles you prefer)

Pickled carrot

2 carrots

1 dl / 0.4 cups water

1/2 dl / 0.2 cups apple cider vinegar

For garnishing

Thai basil

1 dl / 0.4 cups natural peanuts

1 nori sheet, teared in to smaller pieces

How to

Brush the mushroom, cut the bigger ones in half. Peel and cut the onion and garlic in small pieces. Put it all in a pot with the rest of the ingredients for the broth and bring to a boil. Let simmer until you prepare the rest, or for at least 20 minutes.

Scrub and julienne the carrots. Bring water and vinegar to a boil. Remove from heat and add the carrots. Put on a lid and let sit for at least 15 minutes.

Shred the cabbage. Slice the tempeh in thin slices. Fry on low to medium heat, in a tiny bit of oil, until they get slightly crisp and golden brown. Pour over the tamari and let absorb, remove from heat.

Boil the noodles according to instructions on the packaging.

Divide noodles, veggies, sprouts and tempeh in 4 bowls. Add the broth. Garnish with herbs, peanuts and nori. Serve straight away!

Recipe was first published in The Gothenburg-Post/Två dagar

Tomato salad with citrus dressing, toasted buckwheat and Thai basil

What you are now about to get the recipe for is a perfect example of how a simple vegetable can turn in to a delicious dish, with hardly any work at all. It's all about using vegetables in season, the flavour then is really rich all by itself and all you need to do is to serve and enjoy.

So, when it's season for the Swedish garden tomatoes (one of my favourites!) and you can find tomatoes in all kind of shapes, colors and textures at your local greengrocer I often make a simple tomato salad - beautiful and very delicious. This one is perfect as a starter, side salad or tapas! The sweet tomatoes goes very well the the sourish dressing, the crispy topping and the kind of sharp Thai basil. Serve on it's own, or together with some sourdough bread and sheep cheese.  

Tomato salad with citrus dressing, toasted buckwheat and Thai basil

Serves 4-6

Ingredients

1 kg mixed garden tomatoes

2 tbsp freshly pressed organic grapefruit juice

2 tbsp freshly pressed organic lime juice

zest from 1 organic lemon

2 tsp tamari

1 dl Thai basil

1/2 dl buckwheat groats

1/2 dl finely chopped chives 

flakey salt and freshly ground black pepper 

How to

Mix citrus juice, zest and tamari with a fork to a marinade. Set aside. 

Wash and slice the big tomatoes, cut the smaller ones in half. Put the tomatoes in a bowl and pour over the citrus marinade and half of the Thai basil. Let marinate for at least 15 minutes in room temperature. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Place the tomatoes on a big flat plate. Pour over the marinade. Sprinkle the rest of the Thai basil, chives and buckwheat. Sprinkle with flakey salt and some freshly ground black pepper! 

* Recipe by me for OTW on behalf of Göteborg-Posten. The recipe was first published in the weekend magazine Två Dagar, distributed by Göteborgs-Posten, August 16th 2017.