Avocado Ramen
This was definitely one of those “How weird, I have to make this!” recipes that have been nagging at it since I found it about a year ago. It was an excuse to add a couple things to my Asian ingredient repertoire that I didn’t have handy—miso and kombu. I don’t know what took me so long, but here we are.
This whole thing comes together really quick, which is not normally the case with ramen when you’re making the broth from scratch. The taste and texture from the miso and avocado were extremely rich and creamy. I could see it absolutely turning off some people, but I was in heaven. I couldn’t eat all of it, so I saved some for the next day. It solidifies into a gelatinous mass. It’s quite the thing to behold. I’d definitely keep this to a ‘day of’ thing, unless you have more broth to cut it with the next day to thin it back out while you’re cooking. I didn’t want to risk diluting the flavor by just adding water.
Inspiration: Tasty Plan
Ingredients
- 1 strip kombu
- 4 1/2 cups water
- 1 whole avocado
- 1/4 cup coconut milk
- 1/4 cup miso paste [I used white]
- 1 tablespoon soy sauce or tamari
- 10oz buckwheat noodles
- 6 large Brussels sprouts, shredded
- 1 tablespoon olive oil
- Soft boiled egg, cilantro, green onion, sesame seeds, etc. for serving
Preparation
Heat a skillet over medium-high heat. Add the olive oil, Brussels sprouts, and a pinch of salt. Stir often and sauté for about five minutes or so until they’re cooked through. Remove from heat and set aside.
Place the kombu and water in a large pot. Bring it to a boil before reducing it to a simmer and cooking for four minutes. Remove the kombu. Place the avocado, coconut milk, and miso paste in a blender. Add the broth in batches to the blender and blend until smooth. Once all of the broth is incorporated, return the mixture to the pot and keep warm over low heat.
In a large pot, cook the buckwheat noodles according to the package. Drain and rinse under cold water.
To serve, pour about a cup of the broth in a bowl, add a handful of noodles, some cooked Brussels sprouts, and whatever garnishes you’ve prepared.
This is unique and exciting! I’ve been into making dishes with ramen noodles lately. We buy the cheap packets of chili ramen but make it more of a dry dish. So we’ll use the noodles and some of the seasoning packet, but then add pan fried tofu and Sriracha, and a little soy sauce. Mix in a lot of greens like kale, chard, spinach, whatever. Drizzle with Sriracha. It’s SO good!!!! And cheap. Sounds like we’re college students … but sometimes you just want an easy cheap meal that’s delicious!
It’s such a good base for making whatever you want. I think the fact that you are adding things to it shows how you’re not college students anymore. haha!