Instant Ramen

MAKE THIS WITH: Le Creuset Kettle

Ingredients:

• ½ oz (14 g) sliced dried mushrooms

• 1 tbsp (15 ml) grated fresh ginger

• 2 green onions, cut into 1-inch (2.5 cm) sections

• 3 tbsp (45 ml) miso paste

• 3 tbsp (45 ml) soy sauce

• 2 packages (85 g each) instant ramen noodles (discard seasoning packets)

• 1 carrot, julienned

• 2 tsp (10 ml) toasted sesame oil

• 2 tbsp (30 ml) toasted sesame seeds

• Thai basil or cilantro leaves, to taste

• Optional toppings: poached or fried eggs, bean sprouts, hot sauce

  Directions:

1. Fill a Kettle with water and bring to a boil.

2. Divide the dried mushrooms, ginger and white parts of the green onions between two Bowles.

3. Pour ½ cup (125 ml) boiling water into each bowl. Let steep for 10 minutes.

4. Divide the miso and soy sauce between the bowls. Whisk well to dilute the miso.

5. Add a block of ramen noodles to each bowl. Top with the carrot and green parts of the green onions. Cover completely with boiling water. Tightly cover the bowls with foil and let sit for 10 minutes, occasionally stirring to separate the noodles.

6. Remove the foil. Drizzle with the sesame oil. Garnish with the sesame seeds and fresh herbs. Add eggs, bean sprouts and hot sauce, if desired.