Writer and six-time bestselling author Candice Kumai is celebrating Asian American Native Hawaiian Pacific Islander Heritage Month with a recipe for spicy miso ramen and vegan chocolate chip cookies.
Ingredients:
2 tbsp. Toasted Sesame Oil (Dark color)
1 Yellow Onion, thinly sliced
1/2 cup Organic Red Miso Paste
1/4 cup Tahini Paste (Sesame Paste) or Neri Goma
2 tbsp. Mirin
8 cups Purified Water
3 tbsp Japanese Chili Paste or Sriracha Sauce (add more if you like it hot!)
1 cup Shiitake Mushrooms, thinly sliced
3, 10 oz. packages of fresh ramen (check ounces on packaging to ensure the proper amount of noodles)
To top:
2 Green Onions, sliced on the bias
2 cups Baby Spinach, divided
1 cup Shiitake Mushrooms, thinly sliced
2 Soft Boiled Eggs, sliced in half (optional)
Chili Oil, to top (optional)
Togarashi, to top (optional)
Ripe Avocado, thinly sliced
Nori Slices, cut into small rectangular pieces for dipping (optional)
Directions:
1. In a large sauce pan or stock pot, over medium heat, add your toasted sesame oil and onion, sauté for approximately eight to 10 minutes or until fragrant and translucent.
2. Add in your miso paste and tahini (or neri goma) paste to coat all of your onions, stir, cook for another two to three minutes. Pour in the mirin to deglaze your pan. Pour in your water, stir well to dissolve all miso paste.
3. Bring your miso soup to a light simmer on high heat, and whisk in your spicy chili or sriracha sauce, mix well to dissolve. Reduce heat to medium-high and add in your mushroom slices and simmer for five minutes.
4. In a separate medium saucepan, bring water to a boil, cook your ramen noodles for approximately three minutes and 30 seconds. Use tongs or a spider to remove noodles from boiling water, or strain noodles into a colander and place directly into serving bowls.
5. To plate up and serve: Divide and place your noodles into four equal bowls. Add your spinach and green onions to each bowl. If using, top each bowl with egg, chili oil, and nori slices.
Ingredients:
1/4 - 1/3 cup Unrefined Coconut Oil
1 tsp. Vanilla Extract
1/3 cup Organic Sugar
1 medium ripe banana, mashed
1 cup Gluten-Free Flour
1/2 tsp. Baking Powder
1/4 tsp. Sea Salt
1 tbsp. High-Quality Japanese Matcha Powder
1 cup Organic Rolled Oats
1 cup Semisweet Chocolate Chips
Directions:
1. Preheat your oven to 325 degrees F.
2. In a medium bowl, whisk together the gluten-free flour, baking powder and salt, set aside.
3. In a large baking bowl, add unrefined coconut oil, vanilla and sugar, whisk well to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. Add the dry ingredients and whisk until they're combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in your sifted matcha powder and fold into cookie dough using a rubber spatula.
4. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out one 1/2-inch dough balls, placing them about one inch apart on the baking sheet.
5. Bake until slightly golden on top, about 10-13 minutes. Cool on the sheet for five minutes before transferring the cookies to a wire rack to cool completely.