2 Tbsp vegetable oil or peanut oil
1 small red onion, halved and sliced
1 clove garlic, sliced
5cm piece fresh ginger, peeled and thinly sliced
1 birds eye chilli, seeded and cut on the diagonal
4 squid tubes (cleaned)
1.5 lt chicken stock
¼ cup white miso paste
2 Tbsp rice wine vinegar
270g Ramen noodles, prepared as per packet instructions
1 large handful of baby spinach leaves
Sea salt and ground black pepper, to season
1 Tbsp dried shallots, to garnish
A few coriander leaves
Ramen Soup with Miso and Squid
Cut the squid tubes in half lengthways.
Place skin side down, make shallow cuts with a sharp knife in a criss-cross pattern on the surface, 1 cm apart.
Then cut into 2.5 cm pieces.
Repeat with the remaining tubes. Set aside.
Meanwhile, heat oil in a large pot over a medium heat in a large heavy based pot add the onion, stir with a wooden spoon and cook until translucent for 3 – 4 minutes. Add the garlic and ginger, followed by the chilli and continue to stir.
Pour the chicken stock into the pot followed by the miso paste and vinegar, bring to the boil then lower the heat and allow to simmer for 5 minutes and then add the squid. Place the prepared ramen noodles and then drop in the spinach leaves for one minute only.
Using metal tongs, divide noodles evenly between 4 bowls, followed by the squid and spinach, then pour the miso broth on top of each and garnish with the dried shallots and coriander leaves.