For broth:

3 tablespoons canola oil
1 tablespoon butter
half a medium onion, sliced
several cloves garlic, cut in large chunks
8 cups water
2 tablespoons seaweed
1 teaspoon red alea sea salt
1 tablespoon soy sauce
2 tablespoons miso
1 package dashi 
1 potato, chopped
handful dried mushrooms

For soup:

2 large carrots, sliced diagonally
1 leek, sliced
one bunch spinach, rinsed and roughly chopped
enoki or shittake mushrooms, steamed
1 package tofu puffs, or approx. 200 grams extra firm tofu, cubed

ramen noodles, cooked


chopped cilantro
chopped scallions
fried shallots


eggs (1 per serving), boiled 6 1/2 minutes, cooled and peeled in ice water, and set aside to be steamed before serving

Heat butter and oil in large saucepan. Cook onion and garlic until soft. Add the rest of the ingredients, and simmer for at least one hour. Strain and return broth to pot.

Add vegetables to broth. Slice tofu puffs in half diagonally and add to broth. Heat thoroughly. Place some noodles in each serving bowl and cover with soup. Sprinkle generously with toppings and place steamed egg on top. Serve.

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