Saturday, July 28, 2012

Dorm Favorites Revisited: Fiery Miso Ramen w/Mussels

Many blogs back, I started developing recipes with Ramen noodles and  coined the results Dormitory  Gourmet, finding versatile and creative ways to enjoy the same thing without feeling like you are.  These recipes are not limited to just the dorm however, and can be fun and delicious at home as well.  Today's installment of the Dormitory Gourmet is a lovely and simple seafood dish, with wonderful Asian ingredients like Sambal Oelek and Miso.  Sambal Oekek is an Asian chili paste to add as little or as much heat as you can stand.  Miso is a staple in Asian cuisine and is made from fermented soybeans.  Miso imparts support to the broth and long simmered umami notes.  Lime juice adds a spark of citrusy freshness and  the mussels come already cooked, so the prep work is minimal.  Fresh tomato, parsley and garlic help round out the flavor and brighten the overall appearance.
Fiery Miso Ramen w/Mussels
1 lb. pkg. frozen, cooked mussels*
2 c. water
1/4 c. Miso paste**
1 clove garlic, pressed or finely minced
2 pkgs. Ramen noodles, using only ONE of the seasoning packets
1 medium tomato, quartered and de-seeded
2 tsp. Sambal Oelek**
1/4 c. fresh parsley, rough chopped
lime juice
lime wedges for serving
SPST
Olive oil for drizzling
In a heavy bottomed pot over medium high heat, add mussels, water and Miso paste.  Bring up to a boil and add Ramen and the seasoning packet.  Bring back up to a boil and stir in tomato crushed with your hands, garlic and Sambal Oelek.  Cover and let cook until most of liquid is absorbed, about 5 minutes.
Stir in parsley.  Add a couple splashes of lime juice.  SPST. Drizzle with olive before serving.  Serves 4.


*Precooked mussels can be found in the frozen seafood section of larger supermarkets.
**Miso and Sambal Oelek can be found in specialty shops or grocers.

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