Serves 8. Vegan (optional).
- 1 large onion, diced
- 1 T mild vegetable oil
- 1” knob of ginger, minced
- 2 cloves garlic, minced
- 1 T apple cider vinegar
- 1 T tahini
- 3 T sweet white miso
- 1/2 t ground white pepper
- 1 T toasted sesame oil
- 2 t salt
- 1/4 cup water
Preheat a 10” skillet on medium heat. Once the pan is hot, add the oil and the onion. Cook the onion, stirring occasionally for 10 minutes or until the onion is soft and starting to brown. Add the ginger and garlic and cook the onion mixture for one minute longer. Turn off the heat and allow the mixture to cool slightly. Once cool, scrape it into a blender, along with the remaining ingredients. Blend the Tare until smooth.
Makes about 1 1/2 c. or enough for about 8 servings
Makes one bowl, but can be multiplied easily.
1 package of instant ramen noodles, with flavor packets removed and cooked according to package instructions.
2 oz blanched green vegetables (example: snow peas, broccolini, leek, or kale)
2 oz mushrooms (example: shiitake, oyster, beech, or maitake)
1 t mild vegetable oil
Soft boiled egg (optional), peeled
1 1/2 c low sodium stock or broth
1 t soy sauce
1 T Real Pickles Kimchi brine
1/4 t salt
3 T Tare
1/2 to whole nori sheet cut into rectangles
sesame seeds (optional) for garnish
In a large soup bowl, place the Tare at the bottom. Carefully, place the cooked noodles on top of the Tare. Then, gently add the blanched green veggies on the noodles and set aside the bowl. Next, heat a skillet to medium-high heat and add the oil and mushrooms. Sauté the mushrooms until partially brown, then add the stock, soy sauce, Real Pickle Kimchi brine, and salt. Let the mushrooms and broth simmer for a couple of minutes until the mushrooms are tender and the broth is piping hot. Meanwhile, keep the remaining toppings on hand to add to the bowl in quick succession. When the mushroom broth is ready, pour gently into the bowl making sure to not disturb the Tare. Top the ramen bowl with your choice of Real Pickles ferments, sesame seeds, nori, and halved soft boiled egg. Serve, allowing each person to taste the broth and to stir in the Tare themselves.
Recipe contributed by Gretchen Rude