Do you like Japanese miso soup? We do! It is great in its simplest form — with just tofu and wakame — but did you know that wonton and shiitake are great additions to basic miso soup?
Cook’s notes
If you’re running out of ideas for easy-to-prepare and quick cooking meals, this one is ready to serve in ten minutes flat. It’s that fast so long as you have top-quality ingredients.
The wontons are store-bought. Well, in a manner of speaking. There was a purveyor of Chinese-style dumplings on Instagram that we discovered in 2020 at the height of the pandemic, and we were regular customers of the online store until it transformed into a coffee seller. The shrimp wontons were especially good, and the price was even better, that we never bothered making them from scratch.
Miso ramen with shrimp wonton and shiitake
Ingredients
- 1 tablespoon dashi granules
- 3 fresh shiitake stems discarded and caps sliced
- 1 handful spinach
- fresh ramen enough for one generous serving
- frozen shrimp wontons as many as you like
- 1 tablespoon miso paste
- salt
Instructions
- Boil five cups of water in a kettle.
- Pour two cups of boiling water into a pot and stir in the dashi granules.
- With the heat set to low, drop in the shiitake and spinach, and leave to simmer.
- Pour the remaining water into a second pot and blanch the ramen. When the water boils, take the pot off the stove, drain the noodles and transfer to a bowl.
- Drop the frozen wontons into the pot with the shiitake and spinach, simmer for two minutes then turn off the heat.
- Take a quarter cup of the hot broth and pour into a small bowl. Add the miso paste and stir until dissolved.
- Pour the diluted miso paste into the pot and stir.
- Taste the broth and add salt, if needed.
- Scoop out the wontons, shiitake and spinach into the bowl with the noodles.
- Ladle in the miso soup and serve.
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